Nose
The first nose is shy but upon airing the wine expresses itself with class some notes of dark fruits, spices and coffee.
Palate
Aromas of vanilla and red fruits for a great volume and toasty hints.
Winemaking
Traditional vinification in thermoregulated stainless-steel tanks.
Aging
Aging in oak barrel for 12 months.
Appearance
Very deep elegant robe.
Food Pairing
This wine will go very well with a slice of pan-fried foie gras, the tannins, which give structure to the wine, break the fatty side of the recipe. Then, a piece of grilled red meat: duck breast, rib steak or beef tenderloin that goes particularly well with a glass of Haut-Médoc. Strong cheeses: reblochon, abundance, cabralès.