Grape variety: 50% Cabernet franc/ 50% Cabernet sauvignon

Terroir: Alluvial clay and limestone

Vintage: Mechanical

Winemaking: The maceration takes 2 to 3 weeks. The juice is pumped over in the first 8 days to extract the right amount of color and tannins. The free-running juices are separated then assembled according to their characteristics with the pressed juices. Following the malolactic fermentation the wine is put into vats.

Production: 10 000 bottles

Tasting: lt accompanies grilled meats or meats cooked in sauces, poultry, game. Light cheeses and chocolate desserts.

Food and wine pairing: A bright red color with a very pronounced fruity nose (red fruits). The roundness in the mouth is accompanied by soft tannins. Serve at 13° C.

Guard: Best enjoyed between 2 to 5 years of ageing.