The grapes are vinified separately using different methods : some have 4-days of carbonic maceration at high temperature. Others a pre-fermentation maceration followed by alcoholic fermentation at low temperature. After pressing, the fermentation process is completed at 20C, followed by the malolactic fermentation. The alcohol level is 13% alc/vol.
Best drunk within 2 years at a temperature of 13C, It is an easy drinking wine, with velvety fruity aromas. A supple wine ideal for drinking throughout a meal.