Peau Rouge
Red, 60% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc.

Indigenous yeasts, short maceration with minimal handling of the grapes. Vinification and aging in stainless steel tanks (6-7 months). Light sulfur at bottling (from 0 to 1.5 g/hl depending on the vintage). No filtration or fining before bottling.

The red of L’Astré doesn’t stain but gently coats your palate, making you crave simple foods.