Hand-picked in crates, sorted in the vineyard and in the cellar. De-stemming, vatting by gravity, regular pumping over to encourage gentle extraction and to respect the aromas and quality of the tannins. Vatting time: 25 to 30 days.
18 months in new French oak barrels.
10 to 12 years.
Its colour is dark, almost black. The nose is dominated by peppery and black fruit notes. The tannins are melted in a beautiful general balance. The ageing gives power and complexity to this wine, without the wood being excessive.
food & wine pairing
This wine will accompany your red meats and game. It will work wonders on stews or poultry cooked with smoked bacon. Your most refined cheeses will also be able to sublimate it, whether they are made from sheep's or goat's milk.