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Deep, dark garnet, nearly black.
Intense and fiery with ripe fruit notes (blackcurrants/ raspberries).
Full and powerful. The ripe fruit notes are found again on the palate along with sweet spices. Pronounced silky, delicate tannins.
Sommelier's advice: Casual meal: skewers of marinated beef. For fine dining: osso bucco.
The grapes are picked at phenolic maturity and harvested by machine.
Limestone scree. The parcels are planted on slopes which face directly south.
After destemming, the grapes are vinified in concrete tanks for three to four weeks. Each grape variety is vinified separately using traditional maceration. Depending on the daily tasting, the wine will either be pumped over, punched down or left to rest, in order to gently extract the aromatic components, anthocyanins and tannins. At the end of alcoholic fermentation, the temperature is allowed to increase to 30-33°C to help the polymerization of the tannins.