Dark color with purple reflections; we find notes of violet syrup, school ink, lightly peated blond tobacco. The palate is ample, rich and velvety, on sour cherry and blackberry. Fermentation at controlled temperature in stainless steel vats. A hot post-fermentation maceration accentuates the extraction of color and aromas and softens the tannins. Part of the vinified volume is then aged for 10 months in a 600-litre demi-muid; this container, its Vosges origin and its medium toast thus soften the tannic structure, preserve the natural freshness without woody ostentations. The balance of the volume is high in full tank. Manual harvesting, long maceration with controlled extraction allow all the fruit to be preserved.