AOC Côtes de Bergerac Red
Warm clayey-limestone soils with limestone dominating, on Marl from the Castillon region. These soils are water-poor, southern-facing and on a slight hill. They are particulary good for Cabernet Sauvignon.
50% Cabernets, 25% Merlot, 25% Malbec
All grapes are destalked before a punch-down. Long maceration for 30 days with a micro-oxygenation under the cap marc. The malolactic fermentation occurs in the vat. Ageing in barrels and foudres (large oak vats) for 12 months followed on by 6 months in the vats, all the while with stirring of the lees. Filtration is minimal.
Ageing in barrels and foudres for 12 months, then 6 months in stainless steel vats
A deep red colour with violet tints. The nose is very ripe: forest fruits, chocolate, liquorice & violet alongside toasty notes. The mouth gives a generous structure with deep and firm tannins to accompany a lovely sweetness. This wine is lucky to hold a remarkable acidity for the year.
Food and wine combinations
In the Périgord region, we enjoy this with preserved confit or grilled duck on a wood fire alongside all of the delicious mushrooms from our oak forests, such as girolles or cèpes (boletus).