About this wine
Vineyard and terroir
The component varieties are trained to Guyot and cultivated at elevations of 250–500 m. The sandy vineyards occupy very warm microzones facing south and southwest.
Grapes
Predominantly Cabernet Sauvignon and Petit Verdot, with small proportions of Merlot and Cabernet Franc.
Vinification
The fruit undergoes careful selection in the vineyard before fermentation in open-top stainless-steel vats. Throughout fermentation, the cap is pumped over and punched down as often as four times per day, encouraging the extraction of colour, aromas and tannins. The wine is then transferred to barriques for malolactic fermentation.
Ageing
Maturation lasts approximately 18 months in barriques, followed by about one year in bottle.
Technical data
Yield is 40 hL/ha, and production is approximately 8,000 bottles.
Tasting profile
Intense garnet red. The aromatic profile brings together dried black berries, plums, figs and dates with green tea and bark. These aromas persist through the wine’s long evolution. Its palate is layered and elegant rather than overtly forceful, showing finesse and complex, compact tannins before a long conclusion.
Serving and pairing
Serve at 18–20 °C. Pair with game, meat baked in a crust of salt and aromatic herbs, robust roasts or sliced beef tagliata. At full maturity, it also accompanies fine aged cheeses.
