Aromas of raspberries, cherries, and black pepper with balanced tannins and acidity.
Specifications
| Vinification | The harvest is entirely destemmed, to avoid excess tannins. In the cellar, Peirazeau has a minimal-intervention approach; he uses only indigenous yeasts and no added substances. The grapes are macerated in stainless steel tanks for 2-4 weeks with gentle manual pumping-over and punching-down for soft extraction. |
| Élevage | In stainless steel tank. |
| Tasting Notes | Aromas of raspberries, cherries, and black pepper delight the palate. The tannins and acidity are well balanced, making it easy to drink. |
Location
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