Clay-limestone and pebbles.
Manuel harvest. Indigenous yeast.Traditional vinification in vats raw concrete.
Fermentation of 28-32 days with punching, press with vertical pressure. Maturity 12 months on ovoid barrels then 3 months in concrete vats.
The red nugget !
A very fine and aromatic nose with notes of toasted and smoked well present. The mouth is jovial with great complexity, everything is in place! The black fruits, the spices, the floral notes, oak will fuse... Always a surprising freshness symptomatic of this pretty vineyard worked on a living soil. A wine with an exellente drinkability.
19 000 bottles
30 to 60 years on average
7 to 12 years.
16 to 17°C.
Roast veal in stove with fine herbs, tajine of beef with sweet potatoes or braised meats.
93, Chemin de Saint-Sauveur - 06500 Gorbio
Phone: +33 (0)6 45 24 49 13 | e-mail: email@example.com