 Well made examples of red Pineau d'Aunis from favorable vintages will have the characteristic white pepper note of the variety as cherry, raspberry and strawberry fruit flavor and sometimes kirsch and confit notes.Long, slow fermentations at cool temperatures (around 20 °C/68 °F) will help to extract aromas that don't stray "baked" fruit flavors.The low phenolics and anthocyanin content can make color extraction difficult, though this can be enhanced with both blending as well as "bleeding off" ("saignée") some of the juice to more concentrate the must.