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Soil: clay-rich chalky slopes covered with marine fossils
Age of vineyards: 25 years
Fermentation at 26°C. Short maceration to extract supple tannins. Classic vinification method with gentle pumping over and delestage during three weeks of fermentation.
An intense and shiny garnet red color indicates a fine and subtle nose of chocolate and red berries. The well balanced mouth is generous and sensual with a spicy and fruity finish.
It can be served with a filet mignon in sauce with basilica and pepper or a nice piece of beef meat with mushrooms; with chocolate desert as well…