Sustainable viticulture. Traditional hand picking. Use of sorting tables, Total destemming, Fermentation in Epoxy-resin-lined-cement vats, Macération pré fermentaire à froid, Remontage. Ageing in new oak barrel, Ageing in oak barrel used for one previous vintage, Ageing in oak barrel used for two previous vintages, Fining, Traditional corks. Sols argilo-calcaires, Sols argilo-graveleux.
Ruby-red colour, bold, cherry-red highlights.
Oaky, intense, black fruit aromas, red fruit aromas.
Complex, red fruit hints, oak hints, fine tannin, smooth, structured body, good intensity, good length.
Rib of beef, Grilled entrecote steak
Sulphites, Sulphur dioxide
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