Wine making

Sustainable viticulture. Vendanges manuelles et mécaniques. Fermentation in concrete eggs, Temperature-controlled fermentation, Frequent pigeage (punching down the cap), Malolactic fermentation. Ageing in oak barrel, Ageing in new oak barrel, Ageing in oak barrel used for one previous vintage, Ageing in oak barrel used for two previous vintages. Sols argilo-calcaires, Sols calcaires.

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Appareance

Crimson colour, intense, black highlights.

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Nose

Aromatic, classy, generous black fruit aromas, subtle red fruit aromas, subtle liquorice aromas, slight oak aromas.

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Wine and food pairing

Flank steak with shallot, Grilled entrecote steak, Game birds, Game animals, Spit-roasted capon

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Serving temperature

16° - 18°

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Aging potential

From 2019 to 2025

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Allergens

No allergen detected

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