Harvesting: by hand with successive pickings.

Vinification: in recently refurbished cellars with most modern equipment. After fermentation, the wine is left to macerate on
the skins during 15 to 20 days for maximum extraction of colour, aroma and tannin.

Ageing: between 12 and 18 months in oak barrels, with 35% new barrels.

Tasting notes: dark purple colour. Delicately smoky and spicy nose. Elegant and well-balanced flavours. A bourgeois of
great class.

Food suggestions: red meat, dishes with a sauce, cheeses.