Half clayey-limestone soil, including 30% clay, 20% Boulbène (sand-clayey soil)
50% Merlot, 25% Cabernet Franc et 25% Malbec
The bunches are destalked. The fermentation and ageing on the lees occurs in stainless steel vats, with a 20 day maceration period. Filtration is minimal.No SO² during the vinification and bottling process.
Bouquet of vibrant red fruits such as gooseberry, blackcurrant and grenada.
The attack is fresh and fruity, and prolonged with black fruits. The tannins are soft and balanced. At the end, the taste is appetising with ripened fruits, offering an easy-drinking wine that can also be paired with a simple meal !