Red wine obtained through the traditional emerged cap vinification and a short aging in French oak of second passage. 

It has a young body, fruity and balanced. 

It is especially suited for pasta dishes with meat, mushrooms or truffles sauces; meat dishes and mature cheeses.

Colour: Ruby red in glass, slightly garnet to the nail.

Nose: The olfactory bouquet is delicate and fragrant, composed of floral hints of rose and violet, fruity tones of raspberries and wild strawberries, and balsamic hints.

Palate: The palate continues in the footsteps of the nose, revealing itself to be balanced, rightly tannic and of good length.

Pairings: To be drunk throughout the meal, it goes well with second courses of meat. Excellent with baked turkey.