Woody notes. Vanilla, toasted bread, cocoa, roasted coffee.
Full-bodied, well-constituted and grilled notes. Aromas of coffee, cocoa or toast marrying the fruits.
Ploughing on 2/3 of the area. Thining out of the grapes if necessary.
Clay and silt soil with a Red Gravels’ subsoil.
Harvest with sorting table.
Mastering of temperatures. Skin maceration during 30 to 45 days.
Stainless steel vats for 6 months and oak barrels (new and one year old) for 12 months.
Cellaring: 10 to 15 years.
Game, dishes cooked in sauce and cheese.