A delicate, subtle wine
Winemaking and aging
The grapes are fermented in stainless steel tanks at a temperature set between 25 and 28 C. The wine is then transferred to oak barrels, where it undergoes malolactic fermentation. Periodic batonnage and aging between 6 and 10 months.
Very vivid cherry colour. Aroma that combines the wine’s aging with the Pinot noir variety. In the mouth, it has mineral notes, memories of plum jam and sweet tannins.