• Composition: 100% Cabernet Sauvignon
    Method of cultivation: Guyot
    Vines per hectare: 5500
    Vinifcation: Maceration: 15 days; Fermentation: 12 days in stainless steel vats
    Élevage: on fine-grained lees for c. 8 months
    Ageing: in the bottle for a further 3 months
    Tasting notes: intensive ruby-red colour. Fine scent reminiscent of blueberries, slightly grassy; on the palate good tannines, long final, harmonic Accompaniment: delicate, juicy, boiled or braised red meat
    Serving temperature: 16°-18° C.


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