60% Merlot; 20% Cabernet Sauvignon; 20% Cabernet Franc
Average age of vines
Harvested by machine. Traditional vinification. After be stemming and crushing, the grapes stay in vat during 3 weeks for the fermentation. Then the wine is ageing before to be filtered and bottled.
This wine has a deep cherry colour, flavours of fruit, full bodied, it is a well formed and a remarkably balanced wine.
Red or white meat, cheese. Serving temperature 16/17°C.