GRAPE VARIETIES

Merlot, Cabernet Franc, Cabernet Sauvignon

WINEMAKING

Controlled extraction - Alcoholic fermentation - 3 weeks maceration with daily pumping over - Malolactic-fermentation -minimum 6 months of ageing in French oak barrels.

TASTING NOTE

Deep and brilliant ruby red. Expressive with an explosion of ripe red berries (cherry, strawberry) mixed with notes of mint and liquorice. Good balance with smooth tannins and a long fruity aftertaste.

PAIRING

Tomato based pasta dishes, roasted chicken, steak, soft cheeses such as Morbier – Best between 16°C and 18°C.

KEY FACTS

• Low yield (30hl/ha), hand-picked grapes.
• Vegan Friendly & sustainably farmed: certification in process.
• Typical “flacon bordelaise” bottle of the 18th century.