This wine is made according to the method called “Ni Ni”: neither

too hot, neither too cold, neither too long, neither too short (Ni in

French means neither). It means that the temperature or fermentation

is kept between 25°C and 28°C (less than for the other red usually

made around 32°C). The time of fermentation is about 14 days (longer

than for a light red, but shorter than a traditional Cahors fermented

between 18 to 24 days). This is the way to get a red wine with very

fruity aromatic characters and soft tannins, “un vin gouleyant” (easy to

drink wine).