Orientation: South, south-west.
Soil: Pebbled sandstone terraces.
Vineyards are 50 years old.
Yield: 35 Hl / Ha
Harvest: at full maturity and de-stemmed.
Fermentation: 28 – 30°C for 15 – 18 days.
Maceration: 15 – 20 days with daily pumping over.
Press-juice and free-run juice are vinified separately and blended after tastings.
Ageing: 12 months in inert vats, then filtered and bottled.
Colour: Deep, intense ruby red.
Nose & Palate: Smokey and spicy harmonising with ripe red fruits (cherries, blackberries, blackcurrant…)
Tannins: Soft and mellow bringing warmth and structure.
Perfect with red meat and game.