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It undergoes a cold pre-fermentation (around 10°C) overnight. The free-run juice, obtained from the gentle pressing by gravity, is then collected. Fermentation takes place in stainless steel tanks at a controlled temperature of 13°C to 16°C. The fermentation is stopped to prevent the depletion of all the sugars, resulting in a semi-sweet claret.

Currant pink in color. The nose offers very sweet aromas of ripe red fruits and forest fruits with citrus notes and hints of honey. On the palate, the high and pleasant acidity provides freshness and tension, making this an easy-drinking, luscious, and enveloping wine. Pairs well with rice dishes, salads, Asian cuisine, and spicy Mexican food.

Limited production (4,000 bottles) for a red wine that is only released to the market in exceptional vintages.

Atlantic with Mediterranean influence

pH: 3.48

SO2 (mg/l): 120