Hand harvested followed by strict sorting and partially destalked to have more supple tannins. Traditional semi-carbonic Beaujolaise maceration. 10 days on skin with temperature control. 
This terroir gives a deep ruby red robe. Aromas are intense and fruity of fresh red fruits, morello cherries and light spices. On the palate, the wine is juicy with a good structure to finish long and minerally.
Serve at 14°C. Pairs well with charcuterie, cold meat, pizza, chicken or rabbit.