Petit Verdot, Cabernet Franc, and Syrah. Full-bodied and long-keeping red wine elaborated from the noblest varieties issued out of selected grapes from the best and most well-oriented vineyards.
After severe control of the plots and maturity state, the grapes are manually harvested, stemmed, and vatted. The fermentation is accomplished at 28°C and the wine is pumped over several times to let the grape variety express its best characteristics. Following the 15 to 20 days of vatting time, the free run wine is separated from the press wine to achieve malolactic fermentation.
Matured in French oak casks (65% new oak) for about 12 months, then bottled and kept in our underground aging cellars.
A dense, deep purple-red robe, it has a fruity and subtle nose of raspberry and black currant with a vanilla character. In the mouth, it has structure and power with supple tannins. A rich and very complex wine.
Could be immediately consumed, but will reveal all its potential in 2 or 3 years. Should be opened and left to breathe at least an hour before being served.
Due to its structure, it will go perfectly with the game and red meat. Should be served at 17-18°C.