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.