Clay-calcareous hillsides and gravelly soil.
60% Merlot, 10% Cabernet franc and 30% Cabernet-Sauvignon.
Entre-deux-Mers, Blaye and Bourg.
The grapes are picked by machine. The pre-fermentation maceration is cool with controlled temperatures for the alcoholic fermentation. Vatting lasts between 3 and 4 weeks. The wine is aged in vats and barrels with racking every three months.
Tasting notes :
A deep ruby red.
Powerful and complex, it is concentrated in red berries with fine spicy vanilla notes.
Full and fleshy, but can also be elegant with ripe and velvet-smooth tannins.
This wine will go with all red meat stews and casseroles, and all cheeses.
16 to 18°C