Culture biologique. Vendanges manuelles par tris successifs. Egrappage total, Fermentation malolactique, Vinification classique, Cuves en ciment brut, Eraflage.
Couleur grenat, intense, reflets grenat.
Frais, fruité, arômes de cerise griotte, arômes de framboise, arômes de garrigue.
Notes de cerise kirchée, notes de myrtille, notes de garrigue.
À vocation apéritive, Viandes rouges grillées, Côte d'agneau, Côtelette de porc, Volailles
16° - 18°
Aucun allergène identifié
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