Manual harvesting at optimum phenolic maturity.
Vatting and maceration for around 10 days.
Made exclusively from free run juice.
Spontaneous malolactic fermentation.
Temperature controlled conditions.
Early bottling, four months after fermentation, using natural fermentation yeasts.
Packed cork down, on natural yeast lees, to limit oxygen contact during transport or in unsuitable storage conditions (e.g. fluctuating temperatures).
A wine with no added sulphites which, transported neck down, maintains the same keeping qualities as a “traditional” wine.
An exceptionally expressive and powerful wine whose intense deep red colour evokes all the qualities of fresh grapes.
The nose offers up delicious crisply fruity aromas of raspberry sorbet and fresh almonds.
The palate is supple and fresh, with a smooth structure and polished tannins, finishing on notes of cherry from Venasque and wild strawberry.
Enjoy it as an aperitif with tapenade or an anchovy and onion tart.
Perfect with grilled tuna steaks or cold roast meats.