Wine-making process : the grapes are hand picked then sorted and de-stalked. Colour and phenols are extracted and accompanied by daily immersion of the skins in the must. The traditional wine-making process is carried out at a controlled temperature, never in excess of 32°C. The fermentation is slow so as to yield maximum extraction, respectful of the fruit. Ageing is done in traditional wood casks, using only a small percentage of new casks
Wine sensory analysis : Visual aspect: deep ruby colour.
Aromas: Floral notes of violets. A harmonious and complex bouquet reveals a touch of roasted aromas.
Taste: full bodied and well balanced with smooth tannins, with vanilla and peppery flavours on the finish...
Suggested dish and wine associations : Game. Stews especially wild boar. Omelette with truffles. Goat cheese.
Best served between 16 and 18°C.
Ageing: Can be enjoyed immediately. 10 years and more ageing potential.