The red grapes are vinified separately depending on the type of grape (cépage) and the parcel. The red ferments in temperature-controlled cement vats and the cap is pumped over regularly (remontage). After 20-25 days of maceration Pierre and Jean-Marc select the best vats over numerous tastings and agree on the final blend. Malolactic fermentation takes place during December after which the wine is transferred to French oak barrels (around 50% new). Racking of the barrels takes place for twelve months.
Tasting notes: Elegant nose with notes of very ripe cherries, blueberries and blackberries with a hind of licorice. Fat and velvety on the palate with ripe tannins and a fruit compote finish.