VINES : They are between 20 and 50 years old. Bush training. We plough the
soil. We only use organic products for the treatment of the plant.

WINEMAKING PROCESS : Manually harvested, the full grape is put in vat for a 100% carbonic maceration. We leave the grape in vat for 12 days at a temperature of 19°C. After the pressing the wine is aged in barrels for 2 months and a half.
There is no addition of sulfites before the bottling.
The winemaking process repects the organic legislation.

BOTTLING : The wine is filtered and bottled and labeled by our enterprise

TASTING AND CONSUMPTION : To be served at about 14°C (45°F) with meats in sauce and cheese.

WINE-MAKER ADVICE : A fresh bouquet with black cherries and raspberry , very flavoured. The palate is sweet on the entry, very fruity with a vibrant finish.

AGEING POTENTIAL : 5 years ALCOHOL CONTENT : 12,5 % by volume

ORGANIC CERTIFICATION : Under the control of ECOCERT