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

Terroir: Alluvial clay and limestone

Vintage: Mechanical

Winemaking: The base wine for this cuvee is Anjou Rouge, which we rack, then separate 10 hl in a vat, and add oenological wood chips to soak, giving this wine its woody tones.

Production: 1 300 bottles

Tasting: It accompanies cold or grilled meats, as well as meat cooked in sauces or the cheese course.

Food and wine pairing: The ruby red colour releases a bouquet of black fruits with toasted highlights. Supple in the mouth with a vanilla finish which is soft and woody Serve at 13° C.

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