WINEMAKING
The grapes are harvested by hand and sorted in the vineyard and in the cellar. The grapes are destemmed and then vatted to be vinified in traditional maceration. Each plot and each variety is vinified separately. The wine is then aged in French oak barrels for 12 months. At each stage of the maturing process, right up to the bottling, particular attention is paid to respecting the rhythms of biodynamics.

TASTING NOTES
The colour is a deep ruby. The nose has aromas of mocha and cachou with notes of ripe fruit, spices, liquorice and stewed fruit. On the palate, it is a warm wine with a tight and dynamic structure.

WINE AND FOOD PAIRING
To be drunk at 16 C with grilled meat or meat in sauce, it also goes perfectly with the regional specialty cassoulet.