The first nose is shy but upon airing the wine expresses itself with class some notes of dark fruits, spices and coffee.
Aromas of vanilla and red fruits for a great volume and toasty hints.
Traditional vinification in thermoregulated stainless-steel tanks.
Aging in oak barrel for 12 months.
Very deep elegant robe.
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.