Piquepoul Noir 100%.
Light fushia robe.
Aromas of wild strawberry and pink pepper.
Clean and fresh palate.
Best drunk young and cool (between 8-10°) with tapas, charcuterie, grilled meat and oysters.
2.4 hectare of argilo-calcareous soil
Yield 50 hl/ha
Guyot pruning - Mechanical harvesting
Maceration 21 days in lined concrete vat at 12°C.
Maturation in stainless steel vats
Residual sugar < 1g/l