Maceration and fermentation of the two varieties together at a controlled temperature of 24 – 26° C. After seven days the fermentation was stopped with a sudden descent of the temperature and addition of sulphurous. 13 months in new and second year French oak barrels from Allier.
Red ruby color with notes of cherry. In the nose aromas of hazelnuts and raspberries combined with notes of menthol. Generous and expressive in the mouth with flavours of strawberries, raspberries and cherries. Long, soft and pleasant finish.
Serving temperature: 16 – 18° C