Made in temperature-controlled concrete vats and stainless steel vats.
Alcoholic fermentation at 25° C. Halfway through, extra
alcohol was added (mutage) directly onto the fruit and the whole was left to steep for 15 to 20 days.
In an oxygen-poor environment in barrels, used 1 to 3 times, for 12 months, then in bottles.
Not fined or filtered.
15 000 bottles
Deep crimson robe leads to a very expressive bouquet of burlat cherry, blackberry and blackcurrant. Similar range on the palate with hints of roasted coffee and sweet spices. Elegant, melded tannins and a finish that is still refreshing, denoting well-controlled ageing.
