• Olivier & Lafont
  • Rhône Valley, France

Method & Production

Picking date chosen according to the berries for optimal maturity. Maceration of 18 days with periodic punch downs. Alcoholic and malolactic fermentation in concrete, where it matures for a further 12 months post-fermentation.

Tasting notes

Ruby red. Aromas of black currant and dried olive, with a smoky overtone. Spice, dark fruit, good depth. Finishes pure and fresh, with a strong peppery persistence.

Food matching

Steak frites