Deep colour with crimson tints. Brimming with black fruits flavours (black berry, black cherry), red fruits (cassis, crushed strawberry) and liquorice. Mineral, spicy and toasty. Medium-bodied, mouth-filling texture and balance, with ripe and fine tannins. Long on the finish.

with red meat, grilled meat and game. Also well suited for pasta, red sauces and cheese. Drink now for full fresh aromatic expression.

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

Harvest sorting out. Destemming. Cold pre-fermentation maceration (6 days). Temperature controlled fermentation (24-28 °C). 12 to 24 day vatting with “délestages”. Ageing in stainless steel vats and french oak. Ageing on lees for 9 months.