|50% Cabernet franc /50% Cabernet sauvignon
|Alluvial clay and limestone
|The harvested grapes are quickly transferred to vats. The maceration takes 2 to 3 weeks depending on the year. The juice is pumped over in the first 8 days to extract the right amount of color and tannins. Manual vatting respects the qualities of the harvest. 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
|Mise en bouteille
|In vats until bottling in March after crossflow filtration
|A bright red color with a very pronounced fruity nose (red fruits) The roundness in the mouth is accompanied by soft tannins. Best enjoyed between 2 to 5 years of ageing and at 13 °c.
|Accord mets et vin
|This wine pairs perfectly with cold or grilled meats, poultry cooked in sauce or game. Also very nice with light cheeses and chocolate desserts.
It accompanies grilled meats or meats cooked in sauces, poultry, game and light cheeses.
A very fruity red wine supported by supple tannins.