100% Mondeuse Noire on glacier moraine balcony with gravels scree

Hand picked, destalked and then 8 to 12 days on skin. Maturation in tanks.

Bright ruby robe. The nose is lifted with red berries, pepper, nutmeg and sloe. The palate is light yet structured, fresh and spicy.

Serve at 16 °C with charcuterie, poultry and red meat in sauce.