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 aging in French oak barrels.

TASTING NOTES

Deep, brilliant ruby red with a purple hue. Expressive nose with an explosion of ripe red berries (cherry, strawberry) mixed with notes of mint and licorice to deliver complexity. Broad palate with smooth tannins, well-balanced acidity and a fruity length.

PAIRING

Tomato-based pasta dishes, roasted chicken, or steak. Best served between 16°C and 18°C / 60°F and 64°F.

KEY FACTS

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