Vineyards under Integrated Production or organic. Manual harvesting. The bunches are selected on a sorting table and then the berries are lightly popped and transported to the gravity fermentation vats. Alcoholic and malolactic fermentations are natural and spontaneous. Daily reassembly is carried out regularly. “Cuvaison” more than 15 days.

Intense ruby-violet color with an intense aroma of forest fruits with notes of spices and toffee from good French oak. When tasting, it is very full-bodied, with ripe tannins. Balanced acidity and good persistence.