Orientation: South, south-west.
Soil: Pebbled sandstone terraces.
Vineyards are 30 years old.
Yield: 40 Hl / Ha
Harvest: at full maturity and de-stemmed.
Pre-fermentation maceration: 7°C for 5 – 8 days.
Fermentation: 28 – 30°C for 12 – 15 days.
Post-fermentation maceration: 4 – 5 days.
Press-juice and free-run juice are vinified separately and blended after tastings.
Ageing: 12 months in inert vats then filtered and bottled.
Colour: Ruby red.
Nose & Palate: Smokey and spicy with blackcurrant and cherries.
Tannins: Soft & ripe.
Pairs well with red meat, game, stews/casseroles and cured cheeses.