Viticulture in the process of conversion. Vendanges manuelles et mécaniques. Total destemming, Temperature-controlled fermentation in stainless steel vats, Frequent pigeage (punching down the cap), Regular bâtonnage (stirring up the lees). Ageing in oak barrel used for on previous vintage, Ageing in stainless steel vats, Blending, Traditional corks, Regular bâtonnage (stirring up the lees). Sols argilo-calcaires.
Crimson colour, brilliant, garnet red highlights.
Oaky, elegant, fruity.
Well-balanced, delicate, velvety, subtle black truffle hints, blackberry hints, toast hints, generous oak hints, fine tannin, well-defined tannin, round, slightly mineral, structured body, long length.
Red meats in a sauce, Cassoulet
16° - 17°
From 2020 to 2026
No allergen detected