Harvested by hand and then destemed, the grapes of the Carbernet franc
are allowed to ferment for several weeks.

The gritty shale soil gives this great red wine a powerful structure
and a beautiful aromatic finesse, with the presence of complex aromas
of black fruit (blueberries, blackberries, blackcurrant, etc.)
and with strong smells of leather and venison.

It goes very well with seasoned dishes like flavored game
or red meats (lamb chops sprinkled with parsley, flank steak with shallots,
grilled beef ribs and so on).

To be served at 16-18°C. Leave the wine aerate in the decanter
in order to eliminate the natural sediments of coloring matters that could
have developed during the aging process, and permit a soft aeration.
Then, its powerful bouquet will bloom completely.
Keeps for 10 – 12 years.

" Riche en couleur, de bouche savoureuse où se mêlent la griotte
et l'humus, dense, aux tanins bien soyeux. "

Guide Gilbert & Gaillard