GRAPE VARIETIES
Cabernet Franc and Syrah
WINEMAKING
Made by bleeding (saignée) with a ten to 14-hour maceration and a fermentation at low temperature. After stabilization by refrigeration, the wine is immediately bottled to preserve the freshness and aromas.
AROMAS & FLAVORS
An intense pink hue with fresh notes of red berries and spice.
PAIRING
Mediterranean or Oriental cuisine, especially sushi, as well as raw vegetables and cold meats. Best served chilled.
DRINKING WINDOW
Best drunk within three years of the vintage.
Technical Sheet
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