Covering 86 hectares with vines, Domaine Raissac vineyards have a great diversity of soils: plain composed of alluvium, pebble stones of the tertiary period, and hills of limestone-clay rich in marine fossils.
Fermentation at 26°C. Short maceration to extract supple tannins. Classic vinification with pumping over and racking during the three-week fermentation.
Garnet-red color with violet highlights. Complex aromas of ripe red fruit on the nose. Its powerful expression enhances the palate, which gently melts with elegance, revealing a long, spicy finish with exotic notes of menthol and licorice. It can be served with a nice piece of red meat or cheese, or with chocolate desert.