Description
Grape Variety: Cabernet Sauvignon (80%), Cabernet franc (20 %)
Soil: Quartzite and sandstone schist
Production criteria:
. Picked by machine in mid-October;
. Grapes fully destemmed;
. Long maceration (a month) with daily pump-over by air during fermentation and immersed marc cap at the end;
. Malolactic fermentation in wood;
. Aging in oak barrels for one year before blending in spring;
. Final filtration and bottling in the beginning of the summer.
Tasting notes:
Bright and intense garnet-red color;
The nose, a bit shy at the beginning, blossoms with red and black fruit flavors after a short airing. Then, vanilla, licorice and charred wood notes emerge;
Full-bodied and generous mouth, red fruit driven, with a nice tannin structure and long after-taste.
Decanted a few hours, this wine matches with:
. Tasty red meat;
. Venison;
. Strong and aged cheese.
Preservartion:
16 to18°c.
7 to 10 years
Awards:
Bronze Medal, Concours des Vignerons Indépendants 2016
Bronze Medal, Concours de Grands Vins de France, 2015
Bronze Medal, Concours des Ligers 2014
Gold Medal, Concours des Grands Vins de Mâcon 2013
Silver Medal, Concours des Ligers 2013
