Soils : Middle Oxfordian clay-limestone with marly limestones.

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 (with only 10% new barrels) for 13 months.

Alcohol : 13.5 % Vol

Tasting notes : Attractive ruby colour, dense, velvety, shiny. Aromas of red fruit (raspberry, blackberry, strawberry), very good length.

Serving temperature : 15°C

Conservation : 7 to 8 years