65% Merlot; 30% Cabernet Franc; 5% Cabernet Sauvignon
Grapes are selected by hands after harvested carefully by machine sorted and de-stalked. Then juice undergoes a traditional fermentation, in contact with the grape, with regular pumping in small stainless steel vats, under temperature control process to extract best tannins. The vatting lasts for 2-3 weeks in order to obtain the full quality potential of the soil. Bottled at the chateau after 2 years.
This wine has a deep ruby colour with violet highlights. The nose lets out a few notes of red fruits and spices. Volume in the mouth, soft tannins, persistent fruity sensations.
This wine is perfect with both red and white meats, game and cheese. We suggest that the wine be drunk at an ambient temperature of 16° to 18° C.