Vinification: The two grapes are vinified separately. Maceration lasts on average 7-8 days, i.e. not beyond the end of the alcoholic fermentation. Délestage is carried out every morning and the wine is pumped over the cap every evening. Once devatted, the wine undergoes a complete malolactic fermentation, which usually takes place within the next month. The wine is then placed in 40 hectoliter wooden vats for about 8 months.

Tasting and pairing: Ruby red colour. On the nose there are clear hints of cherry and wild berries - particularly blueberries and redcurrants - that blend perfectly with the balsamic and floral notes which emerge later. The wine’s finesse is enhanced by the final notes of spicy black pepper. On the palate it displays remarkable elegance, resulting from soft tannins and good balancing acidity. Good body and a very quaffable style. On the finish you find the same fruity and spicy sensations as perceived on the nose. Excellent with red meat or cheese that is not too mature.