GRAPE VARIETIES

Cabernet Sauvignon, Merlot

WINEMAKING

De-stalked grapes - alcoholic fermentation in vats at 30 - 32°C with daily pumping over - maceration (3 weeks) – malolactic fermentation in vats – ageing in French oak barrels for 12 months (of which 30% new oak barrels).

TASTING NOTE

Intense purple red colour. Complex nose mixing fresh aromas of red and black berries. When agitated delicate toasty and smoky notes appear. Velvety texture on the palate. The tannins are ripe and smooth throughout the finish. Long finish.

PAIRING

Fillet of beef, roasted saddle of lamb with fresh herbs, chicken breast stuffed with black mushrooms. 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.