Clay, sandy soils
Harvesting from the 15th to the end of October after which the must is held in 100L French oak vats for 3 to 4 weeks under controlled temperature under 30°C which is throughout the acholic fermentation process.
50% in barrels (of which 15% new) 50 % in large tanks made from French oak 24 months. After bottling, the bottles are further aged in our cellar for a minimum of 12 months
Intense, with garnet hues
Complex, elegant, intense fruit, with notes of red berries, red citrus, ripe plums, spices, hints of herbs and leather
Good structure, tannic, but balanced with fresh acidity and a long fruity, spicy finish
Perfect with soups, pastas, and rice dishes, as well as both poultry and red meat dishes
Alcohol: 15% Vol.
Serving Temperature: 18 °C – 19 °C
Aging Potential: Can be drunk young but the wine keeps developing for 10 – 15 years