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EN :
Robe :Ruby, with some mauve reflections.
Nez : the nose is complex and fruity, with red fruits, violets and spicy notes.
Bouche : The attack is fruity, elegant and progressive.
Some notes of red plums, cherry (griotte) and mild spices, mingle and balanced to light, smooth and supple tannins.
Particularity : Pebbly sandy soil. Parcels selection. Winemaking technique : carbonic maceration.
To be served in aperitif slightly chilled, or duringa meal like roasteadchicken breast, veal stew in white sauce (blaquettede veau), or pair with cheese like a sheep’s cheese (tommede brebis), or with a dessert like anwalnut pie or strawberry pie.
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