Vineyards facing South and South-East at 350 meters. Tufaceous and clay marls soil. Guyot training, Manual harvest starting in October. Fermentation in stainless steel tanks at 28-30°C with a temperature control using the refrigeration system. 30-day fermentation and maceration. Malolactic fermentation. Ageing for 24 months in small barrels.
Ruby red in colour, giving way to garnet; on the nose, intense fruity aromas of blackberry and raspberry under liqueur emerge, expressed with admirable clarity. This is followed by violets, sweet spices and deeper earthy aromas. Concentrated and full-bodied, the contrast between alcoholic strength and tannic extraction makes for a tense drink. Good sapidity, very long persistence.
A demanding wine that requires a few hours of oxygenation to be fully appreciated. Try it with hearty dishes with a strong flavour that balances the intensity of the wine’s flavour.