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Terroir: Hills and foothills of molasse and marl from the Rhône Valley. Sandy and clay-limestone soils. Altitude of 220 to 280 m. Climate: Continental with a Mediterranean influence Winemaking: 100% de-stemmed harvest. Traditional fermentation in vats at 26°C. Regular pumping over for a gentle extraction of fine tannins and to preserve the freshness of the fruit. Long maceration for 15 to 20 days, followed by regular tastings to decide when to drain. Maturation: Aged in stainless steel tanks on the lees to preserve the fruit and freshness. Color: Ruby red with purple highlights Aromas: Fresh and explosive nose of red fruits (blackcurrant, red currant) and violet. On the palate: Very silky and indulgent with ripe fruits and spices. A true delight.
Grilled lamb saddle on the barbecue, porcini omelette, and also cheeses.