Soils : Oxfordian clay-limestone with red clays and gravel.

Grape harvest : Manual harvest. Sorted and destemmed.

Vinification : Alcoholic fermentation in open vats for about 15 days with 2 punching down per day at the start. Aging in oak barrels (10% new barrels) for 13 months.

Alcohol : 13 % Vol

Tasting notes : Color: Bright purple. Nose: Fruity (strawberry, cherry) evolving towards very ripe, almost kirsche fruit. Palate: Full, lots of substance.

Serving temperature : 15°C

Conservation : 7 to 8 years