Soils : clay-limestone

Average age of the vines : Planting date 1976

Grape harvest : manual

Vinification : Total destemming, cold maceration for a few days in order to extract the coloring matter and the tannins. Fermentation for 12 to 15 days during which, under the effect of yeast, the grape sugars are transformed into alcohol, and the temperature increases significantly (30 to 34 ° necessary to fix the color). Aging in stainless steel vats for 12 to 16 months depending on the vintage.

Alcohol : 13 % Vol

Tasting notes : Color with purple, garnet reflections. Aromas of cherry, currant, blackcurrant with hints of undergrowth.

Serving temperature : 15°C

Conservation : 4 to 10 years