Maceration: maceration at low temperature for 24 hours
Alcoholic fermentation: in autoclave
Maturation: in stainless steel tanks
Preservation and endurance: bottle in horizontal position or standing, within 2 years
Cherry red color with violet hues. Creamy and persistent foam. Fragrant and aromatic, it reminds strawberry, rose, raspberry and blackberry. In mouth it is sweet and harmonious with a pleasant acid note.
Serving temperature: 5° C
Altitude: 200-280 m above s.l.
Sun exposure: south, south-west
Soil: calcareous – sandy
Breeding system: guyot
Period: half September
Harvest: hand-picking with the 20 kg boxes