Sustainable viticulture. Traditional hand picking. Whole grapes, Total carbonic maceration, Use of indigenous yeast, Malolactic fermentation, Cuves en ciment brut. Ageing in old foudre (large oak vat), Ageing in muid (large wooden vat) used for two previous vintages, Ageing in oak barrel used for two previous vintages, Light filtering, Traditional corks.
Crimson colour, dark, deep purple highlights.
Elegant, intense, slight peony aromas, subtle violet aromas, subtle blackburrant buds aromas, slight blackcurrant aromas, intense burlat cherries aromas, generous red fruit aromas, subtle spice aromas, slight liquorice aromas, clay aromas.
Well-balanced, powerful, unctuous, slight blackcurrant hints, intense cherry hints, subtle blueberry hints, velvety tannin, very smooth, mineral, powerful body, good intensity, good length.
Wine and food pairing
Red meats, Filet mignon of pork, Game, Cassoulet, Bayonne dry cured ham
14° - 18°
From 2017 to 2027