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 – aging in French oak barrels for 8 months (of which 30% are new oak barrels).

TASTING NOTES

Deep and concentrated ruby red color with a purple hue. The nose is well-packed with dark cassis, black currant, and warm earth framed by a tobacco tone that delivers finesse. Muscular and lively palate. The firm tannins give structure to a fresh and lingering finish.

PAIRING

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