Soils : Clay and limestone, southern exposure

Average age of the vines : 10 to 30 years

Grape harvest : Manual, at full maturity

Vinification : Long maceration with numerous air discharges. Aging on lees in Thermo-Regulated vats for seven months

Alcohol : 14.5 % Vol

Tasting notes : On the nose, red fruit aromas are discovered. Its mouth is smooth and creamy. A beautiful aromatic complexity is developed, supported by peppery notes.

Serving temperature : 16°C / 18°C

Conservation : 3 to 5 years