It is a wine obtained from different aromatic red grapes traditionally cultivated by our partners. The must, after a brief contact with the skin, is made to ferment at controlled temperature (20°) to preserve in the fruity wine the fragrance of the grapes from which it is produced. It is bottled young, during the spring following the grape harvest.
It has a very charming pale red colour, a delicately aromatic scent and a sapid and dry taste.
Available in 3 and 10 litres Bag in Box.
Fermentation during 8/10 days at controlled temperature in a programmable steel vats.
It pairs well with tasty hors d’oeuvres, with fresh or slightly marbled cheeses;
perfect with fish. If served very cool with a splash of gin it becomes a pleasant, tantalising and intriguing.