60% Cabernet Sauvignon
After crushing and de-stemming, the grape macerates for 6 days and fermentation takes place at controlled temperature in stainless steel tanks with several rackings per day. After malolactic fermentation the coupage is made and then the wine is decanted and aged in oak barrels for two years. Finally, the wine will be filtered before being bottled and aged in the underground cellar for 3 years.
Brilliant garnet red with orange hues. Complex aromas of roasted chestnuts, spices, vanilla, balsamic. On the palate, it is smooth, harmonious and elegant with subdued tannins. It has a refined finish, with notes of oak and wild red berries. An excellent match for truffles, mature cheeses, wild game and roast lamb. Best served at 64 ºF.