Organic Cabernet, Syrah, Cinsault, Grenache.
Destemmed and cooled, the harvest is immediately pneumatically pressed at low pressure. Fermentation and racking were controlled at 17°C in thermo‐regulated stainless steel vats for 15‐20 days. Matured and filtered. bottled in February.
A pale salmon pink robe with a flattering bouquet of citrus and red fruits. Smooth and fresh, evoking the juiciness of apricots and grapefruit on the palate.
Serve with Mediterranean style and spicy dishes. Keeping: 1 to 2 years Serve between 8 and 10°C.
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