Deep cherry red with purple tints. Complex and refined bouquet of red fruits, blackcherry, blackcherry, spices and vanilla. Silky attack, then rich and elegant mouth, with the same flavours wrapped in full, well-integrated tannins. Fresh and well-balanced on the long mineral finish.

An ideal match for red meats, lamb, roast duck. Also well suited for pasta, red sauces and cheese.

climate

Cool marine coastal climate, with mild weather and no dry season

soil

Clayey-siliceous brows resting on limestone or clay enriched with ferrous particles

vinification

Manual selection of the harvest on a sorting conveyor at the cellar. Total crushing-destemming. Cold pre-fermentation maceration. Temperature controlled fermentation (28-30 °C). 20 to 30 days vatting. Ageing on lees in french and american oak barrels for 12 months.