On an exceptional terroir :
Limestone clay soil
Average age of our vines: 40 years
Limited production: 38 hl/ha
Annual production: 106,000 bottles
Skin contact at 5°C during 48 hours.
Fermentation at 25°C during 12 days with temperatures rising to up to 28°-30°C at the end of fermentation. Pushing down the cap during fermentation.
Deep red colour. The nose is complexe with liquorice, cherry and vanilla flavours, and the mouth generous, rich with aromas of
liquorice and blackcurrant. The finish is long and leaves the palate with a sense of harmony.
Marrying food and wine :
BBQ, ham, salami, cheeses...
Laying down :
up to 5 to 10 years