Grapes : Grolleau Noir, Gamay
After de-stemming, a skin maceration of 6 to 12 hours at 12°C is carried out in the pneumatic press. The juices are clarified extensively. Fermentation takes place at a controlled temperature (16-17°C), in order to optimise the aromatic expression of these grapes. After cooling, the wine is muted with a small dose of SO2 and tangentially filtered in early winter to retain residual sugar. The wine is bottled in mid-February.
Eye : Raspberry pink, the colour is charming and dazzling.
Nose : Expressive on the nose, it combines notes red fruits (strawberry, cherry, raspberry).
Palate : Charming and harmonious attack with pleasant freshness. Fruity nuances identical to the nose. The whole is very flattering and well balanced.
It is best drunk cool, at 8-9°C, together with many dishes, such as salad, cold meats or red fruit pies. It's also an "easy to drink" wine at any time of the day.