Region – Bordeaux, Entre Deux Mers
Soil – Clay predominantly
Grape Varieties – 70% Merlot, 20% Cabernet Sauvignon; 10% Cabernet Franc.
Harvest & Vinification – The wine is a maceration wine, so is left in contact with the pulp, the skin of the berries as well as the pips. During the alcoholic fermentation, pumping over is used to extract aromas and structures.
The alcoholic fermentation lasts on average 3 weeks.
Aging – In stainless steel tank
Vegan – No
Pretty ruby colored dress with pink, brilliant and limpid reflections. The frank nose, marked by aromas of red fruits, with mineral notes. The palate is supple and round, with notes of red fruits, which persist in the finish. (Sylvaine Fournier)
Stuffed squid, Mallard duck with olives, Burgundy beef fondue, Milanese veal cutlets, veal sautéed with olives, braised pork loin, roasted rabbit, spaghetti with bolognese.