70% Merlot, 30% Cabernet franc
Yield: 45 hl/ha
Limestone and clay soil
Classic Bordelais. First alcoholic then malolactic fermentation is overseen in stainless steel vats,
temperature-controlled to ensure proper color and juice extractions. The wine is then aged in oak
casks (of which, a proportion of 1/3 are new) over the course of 12 months. The different
grape varieties are aged separately in a process that precedes final blending.
Delicious notes of grenadine, red currant and strawberry materialize behind a magnificent purple,
creating an ensemble that is a true pleasure to drink. A similar sensation emerges from the union of
smooth and soft tannic qualities, the ensemble at last ceding to a finish that is both fresh and fruity.
Ideal serving temperature: 15-16°C
Place in carafe one hour before serving.
One of our favorite recipes: Roast milk-fed lamb, Coco de Paimpol bean ragoût