Harvest

Manual in crates.

Winemaking

Slow pressing, elimination of the first juices. First fermentation of the base wine in vats. Fermentation stopped at 24g of residual sugars. Second fermentation in bottles from residual sugars. Aging on slats between 12 and 24 months.

Expedition liqueur dosage

Undosed, raw nature.

Tasting

Intense pink color. The nose is open, expressive, with aromas of small red fruits: currants, strawberries, raspberries. Mouth both fresh and greedy, underlined by a fine and delicate bubble.