Wine making

Sustainable viticulture. Traditional hand picking. Pressing, Frequent pigeage (punching down the cap), Malolactic fermentation, Macération pré fermentaire à froid, Destemming. Ageing in oak barrel used for two previous vintages, Bottling by hand, Bouchon technique en liège.

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Appareance

Ruby-red colour, deep, red highlights.

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Nose

Fruity, persistent, black fruit aromas, blackberry aromas, powerful prune aromas, black pepper aromas, liquorice aromas, intense cocoa aromas, slight leather aromas, intense mocha aromas, slight pine aromas, slight gunflint aromas, leather aromas.

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Palate

Complex, intense, round, intense prune hints, generous liquorice hints, generous cocoa hints, soft tannin, smooth, mineral, good intensity, long length.

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Wine and food pairing

Grilled red meats, Game, Mediterranean cuisine, Flavoursome cheeses, Grilled tuna

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Serving temperature

14° - 16°

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Aging potential

From 2015 to 2025

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