GRAPE VARIETIES

Cabernet Sauvignon, Merlot

WINEMAKING

De-stalked grapes – alcoholic fermentation in vats at high temperature (30 - 32°C) with daily pumping over – maceration (3 weeks) – malolactic fermentation in vats – the wine is aged in French oak barrels for 6 months.

TASTING NOTES

Deep ruby red with violet highlights. Fruit driven with aromas of black cherry and blueberry. Delicate notes of mint, black pepper and liquorice appear when agitated. Good texture on the palate with ripe tannins. Long finish.

PAIRING

Tuna in red wine sauce, steak “Bordelaise” grilled on vine stalks, Pyrenean’s cheese with dark cherry marmalade; Serve between 16° 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.

AWARD

• Gold Medal - Mundus Vini 2014 - Germany