VINES : They are over 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 17 days at a temperature of 19°C. After the pressing the wine is aged in barrels for 10 months. 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 spicy meal.

WINE-MAKER ADVICE : A very balanced wine with aromas of black fruit. Tanin are also very balanced to offer a very sensual wine.

AGEING POTENTIAL : 10 yearsALCOHOL CONTENT : 12,5 % by volume

ORGANIC CERTIFICATION : Under the control of ECOCERT