Description
Winemaing
Production: Alcoholic fermentation and maceration in temperature-controlled tanks. Maceration time: 20 days. Mechanical pump-overs.
Aging: The wine is aged between 12 and 15 months: 25% to 30% in new French oak barrels and 70% in previously used oak barrels, mainly from the Bercé-Jupilles forest (Sarthe).
Production: 40,000 bottles.
Consulting winemaker: Eric Boissenot.
Tasting notes
Color: Intense carmine color with violet reflections.
Nose: A rich and intense bouquet made up of buckwheat seeds, cherry, roasted hazelnuts, and a touch of Guinea pepper.
Palate: On the palate, it is powerful yet maintains the softness of the tannins. The overall impression is infinitely long and broad, offering a sense of depth.
Food pairing
After a few years of aging, it will undoubtedly become a key element in great gastronomic moments, from the enthusiast to the Michelin-starred chef.
Awards
- 92-92/100 La Revue du Vin de France
- 93-94/100 Bettane Desseauve
- 93-94/100 Terre de Vins
Type of wine
Red wine with 15 months of aging in French oak barrels. Classified Haute Valeur Environnementale (HVE 3).
Variety
64% Cabernet Sauvignon – 36% Merlot.
Analytical parameters
Alcohol: 13,5 %
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