PDO Madiran
Maceration and fermentation in concrete tanks at a low temperature (23°C) to keep the aromas of fresh red fruits and extract the silkiest tannins. Vatting for 15 days.
Ageing in oak barrels of one or two wines for 12 months, in our underground cellar at natural temperature and humidity.
Likeable, elegant and flavourful: a certain idea of the Tannat grape.