15 to 20 years
Static racking of the must. Electronic thermo-regulated fermentation (16-20°) in stainless steel tanks for a period of 3 weeks. No malolactic fermentation. Maturing on fine lees.
Colour : velvetty red reflections. Nose : Well-developed aromas reminding of red fruits and blackcurrant. Palate : Full and round at first, followed by a sensation of crispness.
Red meats and salade Nicoise
8 to 10 °C