The vinification of this red wine is carried out with the aid of selected
yeasts: the must/wine remains in contact with the skins for 8 – 12 days.
It then goes into cement tanks, where it completes its fermentation
at 25 °C (77 °F).
A dry red wine with a characteristic vinous aroma and a delicately herbaceous
flavor; its taste highlights well-structured, rounded fruit, but also considerable
body and moderate tannins.
It is excellent with roasts, grilled red meats and rich poultry dishes, such as
duck or guinea fowl.