6 hectare vineyard on siliceous soils and flinty clay.
The juice is vinified in stainless in stainless steel tanks with cold maceration. The alcoholic fermentation is carried out naturally
by “indigenous yeasts” for 15 days, with temperature control from 14° to 25°C, followed by a complete malolactic fermentation. Aged in thermo-regulated tanks.
Deep red color with garnet red reflections. The nose is dominated by red fruit aromas. Its youth will bring a beautiful frankness leaving notes of strawberries and red currants.