Mainly fruity character with emphasis to wild berry aromas.
Fruity, well-balanced, steady smooth and slightly sweet.
Selection of the grapes. Must-drop extraction. decantation (24 hours at 14 C). Controlled fermentation between 16-18 C. Racking/Soutirage. Primary filtration. Storage. Cold stabilization by contact method. Soil filtration. Final filtration through membranes. Bottling.
Alcoholic Content: 11,5% vol.
Can be kept bottled for two years without losing its qualities. It contains sulphites.
It’s an excellent option as an aperitif or to accompany seafood and fish dishes. It should be drunk young at an 8 C temperature.