The dress is black, dense, verging on purple. On the nose, it is an explosion of aromas ranging from propolis liquorice to crunchy red berries. After aeration the nose is marked by blackcurrant. In the mouth, the fruit dominates, it is both fresh and delicious. The tannins caressing the palate elegantly remind us that it is a wine from the South-West and modify the vision of a light wine that the sense of smell could have let us imagine.
 
It is an ideal companion for almost any occasion. It can go well with the most refined dishes, duck breast with plum sauce, but also with simple grilled meats. The most important thing is to be well surrounded to appreciate it.
 
Carbonic maceration for about ten days then devatted. The grapes are then de-stemmed and crushed to be put back in vats to finish their fermentation in classic maceration but without extraction. Wine is then placed in barrels or half barrels (600l barrels) all of at least 3 wines for about 10 months. It is then bottled without fining or filtration and without sulphiting.