Grapes are completely de-stemmed and left for three days of skin contact with the peels. Malolactic fermentation in stainless steel. 10% of the mix matures in used barriques. The nose of pepper alternates with notes of small red fruits. In the mouth, the fresh spicy and fruity notes. Perfect for aperitifs, mediterranean cuisine first courses, fresh cheeses, white meats and legume soup. The first vintage was released in 2007.