Hildegard’s red is produced from the cooler terroirs of Assignan in the St-Chinian appellation. 100% destalked, the grapes are lightly crushed, cuvaison in stainless steel vat for 25 days with pumping-over. Press wine is blended with free-run juice, ageing for 10 months in stainless steel. The wine has succulent, spicy, dark cherry fruit with a hint of garrigue herbs. Structured, it’s still fresh and very easy to drink.