Delicately smoky and spicy.

Growing Conditions

Exceptional soil with a resemblance to clay, a characteristic of Saint-Estèphe, produces soil loaded with remains calcified with shells and sea urchins.


After fermentation, the wine is left in maceration for 15 to 20 days for proper extraction of colour, aroma and tannin.


Ageing in oak barrels for 12 to 18 months.