Wine making

Viticulture in the process of conversion. Traditional hand picking. Total destemming, Fermentation in "demi-muid"used for one previous vintage, Frequent pigeage (punching down the cap), Use of cultured yeast. Ageing in new oak barrel, Bouchon technique en liège.

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Appareance

Crimson colour, dense.

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Nose

Elegant, powerful, subtle peony aromas, subtle florest floor aromas, slight virginia tobacco aromas, slight black truffle aromas, subtle blackcurrant aromas, slight fruit jam aromas, cocoa aromas, subtle guarrigue aromas, subtle black pepper aromas, slight liquorice aromas, slight oak aromas.

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Palate

Refined, powerful, dense tannin, elegant tannin, ripe tannin, round, powerful body, strong intensity.

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Wine and food pairing

Red meats, Game, Breast of duck, Chocolate desserts

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Serving temperature

17° - 19°

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Aging potential

From 2016 to 2030

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