Nose

Spicy: pepper, clove.

Palate

Full-bodied, well-constituted and spicy. Aromas of red fruits.

Growing Conditions

Ploughing on 2/3 of the area. Thining out of the grapes if necessary. Sustained agriculture. Clay and silt soil with a Red Gravels’ subsoil.

Harvest

Harvest with sorting table.

Winemaking

Mastering of temperatures. Skin maceration during 30 to 45 days.

Aging

Stainless steel vats and oak barrels during 18 months. Cellaring: 10 to 15 years.

Appearance

Dark garnet colour.

Food Pairing

Red meats, beef, mutton, lamb, confits and cheeses.