Grapes varieties used
Cultivated using sustainable agricultural methods, the vineyard thrives in this coastal area with southwest exposure on soils composed of mica shist.
The grapes are harvested by hand.
De-stemming, crushing and cold maceration precedes a 5-day fermentation in order to obtain the finest tannins.
Alcohlic fermentation at 26°C.
Ageing in barrels for 1 year.
Colour: Deep and dense with purple tones.
Nose: Complex, with notes of spices, violet and black currant.
Palate: Delicate and silky. A crisp body, round and greedy, with well-blended tannins.
Leg of lamb with garlic, prime rib, duck breast with figs.