A rigorous selection of the grapes before deskinning and degraining. The fermentation is carried out in cap punching vats with temperatures controlled at 25° to 28°, followed by blending of the 3 varieties of grapes (Gamay, Côt (Malbec) and Cabernet). A selective tasting is carried out before ageing in vats for 1 to 3 years.

Colour : Intense ruby red
Nose : A delicate perfume of red fruits (Blackcurrant and Cherries) associated with gingerbread and liquorice. A slight note of truffle can be perceived.
Mouth : Well structured with an ardent youthfulness which will allow in a few years the possibility of discovering the fullness of this wine. Good persistence in the mouth

From 2 to 5 years depending on the vintage year.

A wine that will accompany red and white meats, as well as roasted meats and cheese. To be served at 16°.