Additional information
Winemaking process | Early ripening and night-time harvest to maintain sufficient acidity and aromas, Low-temperature alcoholic fermentation Wine is left to rest for 3 months before bottling, then a second fermentation in the bottle, according to the truly traditional method, Aged on racks for 12 months (longer than regulatory criteria to guarantee higher quality) before being put on the market. |
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Grape varieties | Cinsault, Syrah |
Packaging | 75-cl satin bottle, Silver and Pink cap and label Elegant, trendy presentation |
Alc/vol | 12% |
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