Destemming and pressing straight after picking. Fermentation under controlled temperatures (28°C).
Mechanical juice extraction using the regular pumping-over technique. Maceration of between 10 to 15 days after fermentation.
Aged in traditional semi-buried concrete vats covered with Languedoc bricks.
Purply red. Small red and black fruits. Pleasant, fresh and uncomplicated with long-lasting aromas
Age of the vine: 12 years
Ageing potential: 2 years
Culinary Recommendation: To be served at 16 C to 18 C. Good match with everyday dishes, charcuterie, roast chicken or
Basque-style spicy chicken, Mexican fajitas, pizza, soft cheeses.
