Vinification: Manual harvest thinned
in the vineyard of approximately 50%. Crushing, fermentation
alcohol at room temperature
controlled (26/28 ° C) on the skins
for 10 days. It continues with a
racking and, after the first racking,
is aged in Allier
for 1 year and 1 year in bottle.
Color: Deep ruby ​​red.
Taste: Dry, warm,
spicy and rich.
Bouquet: Intense fruit
ripe with hints of vanilla.
Service Temp: 18 ° C
Grad content: 14% vol.
Ageing: 12 months in barrels
French oak.
Recommended: Red meat.