Grape Variety: 100% Merlot

Soil: Calcareous Clay

Production per hectare: 80 quintals per hectare

Vine Training System: Guyot and Sylvoz

Winemaking: Spontaneous fermentation with temperature-controlled maceration in stainless steel tanks for about 20 days with daily pumping over. After this first phase, it rests for 2 months in unglazed concrete tanks where fermentation is completed.

Colour: Deep ruby red, pigeon blood colour, lively and pleasant.

Aroma: Vinous, with delicate hints of raspberry, notes of fresh red fruits.

Taste: Warm, full-bodied, silky with pleasantly ripe tannins

Aging: 10 months in large French oak barrels (Troncais oak and Allier oak) and at least 2 months in bottles

Food Pairings: All meat dishes and cured meats

Serving Temperature: 18° C