Manual harvesting with sorting.
Destemming
Sulfur-free vatting and indigenous yeast
Maceration 3 weeks
Aging in stainless steel vats
1 gram of so2 at bottling
Dark orange color; Very intense nose with spices, citrus peels and grilled fruit
An ample and structured mouth with intense notes of candied, resinous and dried fruit
Food & wine pairing
Couscous, Lamb tagine, Bouillabaisse
