Wine making

Conventional viticulture. Vendanges manuelles et mécaniques. Partial carbonic maceration, Use of cultured yeast, Malolactic fermentation. Ageing in new oak barrel, Blending, Light filtering, Traditional corks.

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Appareance

Black colour, bold, ink highlights.

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Palate

Complex, concentrated, full-bodied, subtle mint hints, slight clove hints, subtle guarrigue hints, polished tannin, smooth, powerful body, strong intensity, long length.

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Wine and food pairing

Rib of beef, Red meats in a sauce, Boar stew, Woodcock, Flavoursome cheeses

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