Thick, garnet-red color. Ripe fruit and notes of licorice. Power of the tannic grape variety.

Best served with: Grilled meat, small game, soft cheese.

To drink within three years, 5-10 years of keeping, to be served at room temperature and with a decanter.

Grape variety: Cabernet Sauvignon.

Harvest : Red grapes are picked with full organoleptic maturity at the beginning of October.

Winemaking: De-stemming, cold maceration, fermentation with controlled temperature (25-28°C), extraction by pumping-over, long vattings (10-20 days), with daily control of densities. Pneumatic pressing. Maturing in barrel on fine lees. Fining and filtration before bottling at the domain.

Pairs with Beef, Lamb.