Wine making

Sustainable viticulture. Certification Haute Valeur Environnementale. Vendanges manuelles et mécaniques. Partial destemming, Temperature-controlled fermentation, Frequent pigeage (punching down the cap), Use of cultured yeast, Traditional vinification. Ageing in demi-muid (large wooden vat) used for two previous vintages, Ageing in oak barrel used for two previous vintages, Light filtering, Ageing on the lees, Bouchon technique.

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Appareance

Ruby-red colour, intense, copper highlights.

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Nose

Characterful, powerful, oak moss aromas, florest floor aromas.

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Palate

Powerful, generous fruit jam hints, subtle cooked fruit hints, elegant tannin, soft tannin, strong intensity, long length.

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Wine and food pairing

Game, Flavoursome cheeses, Aged cheeses

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Serving temperature

14° - 17°

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Aging potential

From 2017 to 2027

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