Destemming by hand. No crushing. Gravity vatting with no addition of SO2. Fermentation using indigenous yeast. Completion of fermentation and ageing in vats with the addition of SO2. Transfer to big wooden casks for 3 months. Gravity bottling with no filtration or fining.
Light red colour, fruity, crushed strawberry on the nose, hints of spices with a little veraison. Fresh, light, fruity, and delicate on the palate.
Notes provided by Domaine de la Touraize