Spicy: pepper, clove.
Full-bodied, well-constituted and spicy. Aromas of red 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 and oak barrels during 18 months.
Cellaring: 10 to 15 years.
Dark garnet colour.
Red meats, beef, mutton, lamb, confits and cheeses.