Brown limestone with colluvial deposits
Ruby red color.
A fresh nose of red fruits, violet and pepper.
The palate is rich with well-structured tannins
A powerful and salty finish
Food Pairing: Lobster stew with Brussel sprouts
The grapes are picked by hand, sorted and vinified with 70% whole clusters. During the 17 days of fermentation, 5 to 7 treadings take place (punch downs by foot) as well some pumping over. After pressing, the wine is left to clarify for 2 weeks before being put into barrels (40% new oak barrels and 60% of 1, 2 and 3 year-old barrels). After 14 months in barrel, the wine is racked into tank where it rests for three months before bottling. The wine is neither fined nor filtered.