Ruby red colour. Complex and elegant nose of red fruits. Floral and delicate aromas on the palate. Soft and pretty tannins long in the mouth.
Vinification with natural yeasts. 75% whole bunches during fermentation. Skin maceration for 24 to 48 hours at low temperature. Fermentation for 15 to 20 days with daily manual punching down. Aged for 12 months in oak barrels.
To be served with a simple and authentic cuisine! From now on, and to be kept for up to 7 years. Serve between 16 and 18°C
This Premier Cru from Fixin goes perfectly with the most refined dishes.
Perfect with veal kidneys with mustard or braised beef tenderloin