Grape Varieties: 70% Merlot – 20% Cabernet Sauvignon – 10% Cabernet Franc.
Harvest & Vinification: The red wine is a maceration wine, so we will leave in contact the pulp, the skin of the berries as well as the pips. During the alcoholic fermentation, we will practice pumping over to extract aromas and structures.
This alcoholic fermentation lasts on average 3 weeks.
Tasting: Pretty ruby coloured dress with pink, brilliant and limpid reflections. The frank nose, marked by aromas of red fruits, with mineral notes. The palate is supple and round, with notes of red fruits, which persist in the finish.
Food Pairing: Stuffed squid, Mallard duck with olives, Burgundy beef fondue, Milanese veal cutlets, veal sautéed with olives, braised pork loin, roasted rabbit, spaghetti with bolognese.
Serving temperature: 16°C. For the youngest vintages 14-15°C.