Wine making

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

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Appareance

Black colour, deep, ink highlights.

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Nose

Slight blackcurrant aromas.

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Palate

Well-balanced, rich, quaffable, slight mocha hints, elegant tannin, smooth, powerful body, good intensity, long length.

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Wine and food pairing

Rib of beef, Boar stew, Thrush, Woodcock, Cheeses

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Serving temperature

16° - 20°

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Aging potential

From 2015 to 2023

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