Le Rouge 2013
Traditional vinification, maceration with whole bunch and indigenous yeasts. Fermentation of 4 to 5 weeks. Breeding in French oak barrel of 22 months with secondary fermentation called malolactic
Clay-limestone, 100 year old vines. Traditional tillage, mechanical and manual, without uses of chemicals (Organic Farming). Hand-picked grapes, Sorting in the vineyard and cellar.
Ruby color, nose of red fruits, spicy, silky tannins. Nice balance in the mouth. Nice attack in the mouth, concentrated.
To associate with any type of beautiful red and game meat.
750 mL / 1.5 L