GRAPE VARIETY

Selection of young vines, Cabernet Franc (80%) and Cabernet Sauvignon (20%), clonal selection

TERROIR

Early and middle Turonian clay limestone

VITICULTURE

Worked soils, deep tillage and hanging curtain trellis system

VINIFICATION & AGEING

Plot harvesting according to the maturity of the grapes to preserve each variety's characteristics.
Direct pressing in a pneumatic press.
After the settling period, alcoholic fermentation takes place in enamelled tanks.
No thermoregulation, no additives.
Alcoholic fermentation in tanks (several weeks); no malolactic fermentation.
Bottling in the spring after the harvest.
Residual sugars and alcohol: < 27 g/L and > 11% ABV

STORAGE

Drink within the year

TASTING

Deep pink colour, with notes of ripe fruit (apricot); some notes of crushed fruit and fresh blackberry. Refreshing palate with a tart finish contributing to the wine's body

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FOOD AND WINE PAIRING

Serve cool (8 °C) as aperitif, with hors d'oeuvre (salad, smoked ham) or pair with dessert.
Delicious with exotic cuisine, bringing out the rich aromas while tempering the burning sensation of spicy food

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technical sheet