Terroir
Sandstone pebbles and flint mixed together with some calcareous fragments.
Vinification
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.
Visits
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.
To serve
Best served around 17-18°C.
Aging potential
Perfect to drink now, but can keep 5 to 7 years.
Press & Awards
Roulés de dinde farcis aux pruneaux
Duck confit, Quince & Chestnuts mini Pies
Roasted quails with cherries and balsamic reduction
Stuffed tomatoes with lamb and black olives
