1st vintage: 1969
End of September and beginning of October
Destemmed and crushed
Thermo-controlled fermentation at a temperature of 30°C (85°F)
Average time of maceration: 7 days
Malolactic Fermentation in November in steel vats
Aging: around one year in oak barrels
Longevity media of wine
6 to 10 years
A slightly faded ruby red.
Fine, delicate and persistent bouquet with characteristic trace scents of strawberry and raspberry.
Pleasantly bitterish, velvety, at once elegant and full.
Notes on wine and food pairing
Class and spontaneous vivacity are the distinguishing characteristics of this wine. The typical sandy soil gives lots of finesse and a very delicate aromas. Red meats, grilled or on the spit, game, grande cuisine white and red meats with white or brown sauces.