Atractive blackcurrant and violet aromas combined to spicy liquorice notes best describe this concentrated but velvety red. The grapes are harvested once they reach a perfect balance of acidity and sugar. They are sorted and destemmed. Maceration is managed at a temperature of 26/28°C in small stainless-steel tanks, allowing for precise wine making. Floating skins are regularly pushed down into the juice. This soft extraction technique is called “Pigeage”. The wine is aged on its fine-lees for five months being carefully filtered and bottled.