Deep red color with a nose of peach and currants. Rich, long, smooth and delicate with fleshy and well-rounded tannins.
Sustainably grown vines of over 40 years old, in granite, clay and schist soils.
Hand harvested from selected plots. Semi-carbonic and traditional fermentation between 10 to 12 days with temperature control. Aging for 5 months in stainless steel tanks.
Served with grilled steak with vegetables, mushroom omelette, lamb tajine with dried fruits or with verrines of tomato tartare and goat cheese.
Serve at 57°-62°F and drink within 2-4 years.