GRAPE VARIETIES

Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot

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 6 months.

TASTING NOTE

Deep garnet and red. Rich, intense dominated by ripe black berries and flattering hints of black pepper and cinnamon. Harmonious with a good balance and a long fruity and spicy aftertaste.

PAIRING

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

AWARD

• Bronze Medal - Decanter World Wine Awards 2014 - United Kingdom