Carpe Horam

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GRAPE VARIETIES: Cinsault, Grenache

WINE MAKING PROCESS: Alcoholic fermentation between 16 and 17°. Maceration from 4 to 6 hours.

TASTING NOTES: nice pale colour with silver tints. The nose is fruity and acidulous and the mouth shows a nice liveliness. A light and aerial wine.

PAIRING: Aperitif, summer starters, grilled food