Nose of ripe fruits, red berries and sweet plum, notes of cocoa and spices.


Unctuous, rich and fruity mouth. Nice balance with a fresh and sappy touch. The tannins are elegant, the finish persistent and spicy with a hint of licorice.

Growing Conditions

Bordeaux-style “à côt” short pruning and single Guyot. Ploughing and controlled grassing. Leaf stripping and thinning of bunches.


Each manual and mechanical harvest, with sorting of the grapes in the vineyard, is subject to strict selection at the Château.


Fermentation in temperature-controlled stainless-steel vats at 28°C. Long maceration period of four weeks. Malolactic fermentation.


Maturing period in vats : 18 months.


Intense ruby color.

Food Pairing

Duck breast, meats, cheeses. Tapas. Grilled vegetables, stuffed tomatoes or Provençal style... Pears in red wine.