Starting off with carbonic maceration for ten days and then vatted. The grapes are then destemmed and crushed and returned to the vat to finish their fermentation in conventional maceration, without extraction. The wine is then placed in barrels or half-muids for about 10 months. It is then bottled without filtration and without added sulfites.

The nose of Larcin is explosive with aromas ranging from propolis liquorice to crunchy red berries; After aeration the nose is marked by blackcurrant. In the mouth, its identical to the nose, the fruit dominates with a fresh and voracious flavour. Finally it reminds us that we are in the south west, combining the wine of thirst and a character with a lot of elegance.

Available in Magnum (1.5L)

Grapes from organic farming and natural yeast and no added sulfites. Unfined and unfiltered wine.