Grape / soil : Gamay/ manganese-rich granitic subsoil

Alcohol content : 13%

Degré ALC : 13%

Cultivation method : Sustainable agricultural methods

The Wine-making : 100%manual harvesting and destemmed before putting into vats. Carbonic wine-making in an immersed cap during long vatting (21 days) to extract tannins, colour and fruit. Vinification with immersed cap

Ageing : Wine which aged 6 to 8 months in oaks.

Tasting : Its deep ruby robe promises iris, fully blown rose, spice and ripe. fruit aromas. This is a powerfully structured wine

Pairing suggestions : Roasted hare fillet with mushrooms and chestnut purée.