Sandstone pebbles and flint mixed together with some calcareous fragments.
The grapes are crushed and then fermentation takes place in stainless steel vats for 8 to 10 days. Then the wine matures in controlled-temperature vats (13°-15°C) for 12 to 18 months.
Colour: Strong intense and deep. Nose: Small red fruit, violet, then liquorice and black pepper. Palate: Round and mouthfilling, a lot of harmony completed by a long and persistent finish with silky tannins.
Best served around 17-18°C.
Perfect to drink now, but can keep 5 to 7 years.
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