Grape Variety: Grolleau noir
Soil: Alteration of schist, Clay-limestone
. Harvested by machine when fully ripe;
. Skin-contact in the press for 2 to 4 hours under neutral gas (CO2) to preserve the flavor and color potential;
. Temperature-controlled alcoholic fermentation at 15°C;
. Fermentation stopped when around 17g/l of residual sugar is left using a cross- flow filter (which limits the amount of sul tes needed);
. Blending and bottling in spring.
Intense salmon-pink color with raspberry reflections;
Fine and elegant nose with aromas of ripe red berries, complemented by a minty freshness and a hint of black pepper;
Soft and sweet fruity mouth with a nice balance between sugar and acidity. Fresh and red-fruit driven back palate with pleasing candy flavor.
Usually served as an aperitif, this wine also matches with:
. Exotic salads;
. Spicy Mediterranean dishes;
. Bitter-sweet Asian food;
. Red fruit based desserts (pies, fruit salad).
4 to 6°c.
1 to 2 years
Silver Medal, Concours des Ligers, 2017
Bronze medal, Concours des Grands Vins de Macon 2014
Bronze medal, Concours Général Agricole de Paris 2013