Mourvèdre, Grenache and Cabernet
a harvest is fully sorted and destemmed, then discharged by gravity into a maceration tank for a period of 15-28 days. To obtain a better extraction of colors, materials and tannins, are thermo-regulated vats at 27 ° C. After the alcoholic fermentation, the wine is malolactic fermentation in concrete tank.
Garnet and light reflection curled.
Nose of ripe fruit: sour cherries, pepper and cinnamon notes.
Soft palate and straightforward. Final licorice, spicy tannins. Balanced red wine.
Enjoyed with a traditional home cooking and cheese.
13 to 15 ° C.
Alcohol by volume: