The robe has a beautiful garnet colour, the attack is full and silky, the nose offers powerful aromas of red fruit.
Obtained from a manual harvest in overripeness after a very rigorous sorting, the natural alcohol addition is practiced in order to keep the sweetness and preserve the powerful aromas of red fruits.
Cellaring potential: 3 to 5 years. The temperature of the service must be between 8° and 10°.How ?
A very fresh wine to drink will perfectly match a chocolate filled with tangerine, a crumble with red fruit and a macaroon from Provence.