Fragrant nose of vanilla and blueberries combined with crunchy red fruit characters complemented by garrigue flavours of the South of France.
A short maceration on the skins took place to extract the colour. The must was then fermented for between six to eight days in temperature controlled vats at a maximum temperature of 25å¡C. No oak was used in the vinification and as a result, the style of the wine is pure, fresh and aromatic.
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