The must ferments in concrete tanks at controlled temperature (28°C 83°F), macerating on the skins for 3 weeks. It then ages in new oak barriques for 24 months. A straightforward wine for those who want to invest in, or simply enjoy, a luxury bottle.
In the glass, an intense ruby red color. On the nose, it’s complex with its spicy notes followed by scents of very ripe black berries. On the palate, it’s structured with decisive tannins yet very elegant and fresh. A nice persistence on the finish.
Exceptional with red meat and game based dishes. A real treat with roast woodcocks.