Vinification & grape variety
Grape varieties: Syrah 90%, Cabernet Sauvignon 10%
Vinification: Alcoholic fermentation after cod maceration for several days to extract the harvest’s fruity aromas. Vinification temperatures are rigorously controlled and maintained between 25 and 28°C. Short vatting and moderate pump-over to obtain the suppleness and fruity taste of an easy-drinking wine. Once the alcoholic fermentation process is over, the wine goes through malolactic fermentation.