Maceration on the skins occurs during fermentation and lasts approximately 10-12 days together with frequent pumping over. Fermentation occurs in 100% stainless steel tanks at a controlled temperature of 28-29° C to ensure good colors and supple tannins. Once fermented to dry the mass is transferred in new (Allier and Cher barrels) and used oak barrels for ageing. Clear and purple red in colour. On the nose the wine has a spicy aroma with hints of cherries and violets. On the palate it is well balanced and ripe with flavours of plum and dark fruits.