It is a deep and spicy red, the aromas evoke a sensual room perfumed with incense and the scent of forest fruits. We will harvest the grapes at a partner winemaker in Anjou and then we bring the grapes back to Courbevoie (a suburb of Paris) where they are vinified. A cold maceration of 48 hours then fermentation starts, we do daily pumping over for three weeks then we press the grapes and 6 months of aging in vats. We sipped it with a blue-veined cheese produced in the Yvelines on a background of New Orleans blues from the 1950s. Plain wine without oenological inputs and with a minimum of sulphites (15 mg/L in total) Organic wine - Organic Wine Biodynamic Grapes - Biodynamic Grapes