Vinification: 70% of the harvest is left for
12 days in traditional maceration with brewing in the sense to extract
the entire raison aroma thus the structure. The other 30% of the harvest
is left in carbonic maceration for 10 days to enhance its freshness and
elegance of the fruit. The wine is then blended before bottling in
spring.
Tasting notes: Dark purple, brilliant
meniscus. Open nose, expressive, to aroma of, slightly acidic, red
berries (raspberry, gooseberry), a little peppery. The mouthfeel is
harmoniously light and pleasant.
Potential ageing: need to be sampled when
young