The winemaker: Pierre Andre FROT
Average annual production: 6,000 btles
Alcoholic Degree: 12.9. %/flight
Available in: 75cl

Grape variety: Gamay
Type of Soil: Limestone subsoil (Tuffeaux) / Clay-siliceous soil, predominantly stony (Parakeets).
Yield: 40 hl / ha
Age of the vines: 15-40. years
Harvest: manual

Winemaking & Maturing
Manual harvest. Baking and racking by lifting conveyor. Fermentation for 3 to 5 weeks with cold or carbonic pre-fermentation maceration depending on the plot. Vinification in thermoregulated stainless steel tanks for 3 to 6 weeks. Pneumatic pressing of the marc at low pressure. Bottled in spring.

“Gourmet and fruity red wine. Ripe and fruity aromas of blackcurrant, violet and cherry. On the palate, supple and discreet tannins enhanced by spicy notes of pepper and cloves ... »

Keeping and conservation
Ideal in its youth. Can be kept for 3 -5 years

Gastronomy - Culinary pairings:
Serve between 15 ° -17 ° with salads, grilled meats, planchas, tapas or cold meats.