Food & Wine Paring
This wine will match very well with a stew (hare, boar…), a grilled red meat, and why not just with a cigar by the fire ?
Stony calcareous-clayey soil, with a big proportion of round smooth pebbles.
Harvesting is done by hand in late September. Winemaking is traditional (destemmed and crushed), then placed in a tank with two daily pumping and a double load shedding until racking. During 16 months, the wine is aged in barrels for maturation and bottled for optimum aging.
Clear dress with a garnet red color. Intense and complex nose, on cherry jelly, white pepper, vanilla and mocha. Powerful mouth with silky tannins. Nice sweetness on the finish.