Acidity levels are satisfactory
and tannins very concentrated and fleshy; therefore, maceration was managed so as to gently extract
tannins that were all very ripe (including those of the pips) while respecting their overall harmony. At
this start of ageing, fresh fruit aromas are to be found (strawberry, blackberry, raspberry) and there are
tannins present that barrel ageing will help to enrich.