These wines are dedicated to hedonists, those curious about life, who cultivate a magnificent garden of flavours and aromas.
Long traditional maceration between 30 and 35 days.
Pumping over, punching down the cap and micro-oxygenation on the skins.
Malolactic fermentation on the skins.
Devatting and pressing.
Ageing on fine lees for 2 months.
Ageing in tanks under oxygen control.
Nose of grilled red peppers, soft spices and licorice. Notes of undergrowth, truffle, prune and chocolate on the palate. Ideal with a stew and hard cheeses.