Wine making

Sustainable viticulture. Traditional hand picking. Use of sorting tables, Frequent pigeage (punching down the cap), Traditional vinification. Ageing in oak barrel, Bouchon technique en liège.

---

Appareance

Crimson colour, intense, copper highlights.

---

Nose

Complex, powerful, florest floor aromas, blackcurrant aromas, leather aromas.

---

Palate

Complex, intense, dense, blackcurrant hints, cherry hints, silky tannin, structured body, long length.

---

Wine and food pairing

Red meats, Game, Cheeses, Chocolate desserts

---

Serving temperature

14° - 16°

---

Aging potential

From 2018 to 2030

---