33% Cabernet Franc.
33% Cabernet Sauvignon.
100% Grapes from our vineyard.
Manual harvests in the early morning.
Cold maceration for 24 hours.
Fermentation with native yeasts.
Manual pumping 3 times a day.
Post fermentation maceration for 7 days.
Malolactic fermentation and aging for 22 months in second-use French oak barrels.
Clarification process by racking.
View: Bright purple, deep violet.
Nose: Plum, blackberry, chocolate, coffee, black pepper, black currant, dried cranberries, truffle.
Mouth: Prolonged attack on empireumatics, coffee, vanilla, cocoa, persistence in candied black fruits, blackberry, cassis.
Pairing: Charcoal cuts, game meats, lamb, sea bass in morel sauce, black mole. Chocolate volcano, coffee snow.
Alcoholic degree: 13,5%
Serve from 15 ° to 17 ° C