100% Manseng Noir – Juicy in the front, tannic in the back.

On the nose, this Manseng Noir reveals of aromas of plum, black currant and red fruits. The structure in the mouth is fine and complex with a lot of savoriness. Plants imported from France and planted in 2019 within the framework of the ANII research project.

The Manseng Noir bunches are destemmed in open tanks. Fermented with selected indigenous yeasts in stainless steel tanks with two pumpovers a day for 3 days. Then everything is pressed together and stored in second-use barrels where the fermentation and malolactic fermentation are completed. It is only stored in barrels for 2 months for natural clarification. It is then bottled with nominal So2.