Vinification: the grapes are picked in just the right state of ripeness (mid-September). This is followed by a cold pre-maceration for three days, before the traditional one at a controlled temperature of 25°C. This is to encourage a better extraction of the aromas and the right extraction of tannins which should be soft and enrobing.
Maturation: 20% of the wine undergoes malolactic fermentation in once used, medium-toasted Allier barriques and, after about 4 months ageing, is blended with the remaining lot to mature in steel at a controlled temperature for 12 months.
Wine: intense ruby-red colour with damask-violet tints. Generous bouquet with touches of ripe fruit and the typical spices of this grape variety, with attractive hints of vanilla. The flavour is full and delicate, with soft and elegant tannins. A balanced marriage between the depth of this product and the uniqueness of this exceptional terroir.
Food matches: red meats, game and roasts.