About this wine
Vineyard and terroir
The fruit comes from the estate’s vineyards, which have limestone and clay soils.
Grapes
The blend contains equal proportions of Cabernet Sauvignon and Merlot.
Vinification
Traditional methods are used, including a long maceration on the skins and the addition of selected wine yeasts. The wine undergoes malolactic fermentation.
Ageing
Following malolactic fermentation, the wine is transferred directly to 225 L French oak barrels for 14–16 months.
Serving and pairing
Pairs with roast meat accompanied by berry sauce, grilled meat and mature cheeses.
