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After a very delicate pressing of the grapes, harvested in mid-September, the must fermented for 14 days in stainless steel vats at controlled temperature.
Intense aroma, with notes of toast, strawberry, raspberry and light vegetable dry. It has a smooth and fresh attack and a good acidity that gives it structure and persistence.
Store and Serve Advices:
Serve at 7-9ºC.
Matches very well with food such as venison terrine, canapés, cold meats, and pâtés.
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