Region – Bergerac
Soil – Clay with flint and limestone
Grape Varieties – 70% Merlot, 20% Cabernet Sauvignon; 10% Cabernet Franc.
Harvest & Vinification – Alcoholic fermentation in temperature controlled stainless steel vats for 3 weeks with pumping over to extract maximum aromas.
Aging – In 300 litre barrels for 12 months
Vegan – No
An unctuous garnet colour, very dark and dense. The nose is forwardly fruity but complex, a bouquet combining cooked red fruits, cherries with aromas of leather and smoke. The palate is full-bodied, supple and balanced with hints of prune and cherry.
Red meats, game, exotic dishes (paella, couscous) but also cheeses