The nose is very complex: blackcurrant, raspberry, liquorice and when aired, the aromas of the garrigue.
Aged for 35 months in cement vats with a yield of 25 HL per Ha,Less than 25 Mg of total SO2
To be served this winter with traditional dishes. 8 years at least.
It will be perfect on a leg of lamb, a nice rib steak.
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