Grape varietals Syrah, Cabernet Franc, Cabernet Sauvignon.
100% stemmed, the wine is vatted for 12 to 15 days after alcoholic fermentation at 26 to 30°C. The drawn-off wines and presses are separated, after which the malolactic fermentation takes place.
Maturing When the racking-off is over, the Cabernet Sauvignon is matured in oak casks for six months after which the wines are blended, fined and bottled.
Taste This wine with its dark ruby-red colour, joins finesse and elegance with the aroma of wood and vanilla, and supple, pure and round tannins give it length and persistence on the palate. It can be drunk when bought or kept for 3 to 5 years in a good cellar.
Serving Pair with red meat and small game. To be served at a temperature of 14 to 16°C depending on the season.
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