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Grapes varietals: Gamay and Tempranillo.
Winemaking: Produced by semi-carbonic maceration and the continuation of alcoholic fermentation without skins.
Maturing: First, the malolactic fermentation, racking-off and treating with sulphite, then storage in vats during winter. Finally, fining, tartaric stabilization and bottling is done at the beginning of March
Taste: The short winemaking and maturing process gives this wine its vivid red colour and its aromatic nose of violets and ripe fruits, with round supple and mellow tannins. It must be served cold but not chilled to reveal all of its power.
Ageing potential: It can be kept for up to 2 years, but should preferably be drunk during the first year, so as to appreciate all of its qualities.
Serving: It can be drunk as a thirst quencher, as well as with cold meat, mezze or simply a whole meal.