Description
Grape varieties: 60% Cabernet Franc, 20% Cabernet Sauvignon, 20% Merlot
Terroir: Our Cabernet grows on silty, stony soils on bedrock of micaschist. Moderate yields allow us to obtain a wine with good colour and structure.
Winemaking methods: After seven to ten days in vats, the free-run wine and press wine are separated into different vessels. Once the alcoholic and malolactic fermentation are complete, the wines are transferred to oak barrels and aged for eight to 12 months.
Bottling: Bottling takes place from July to November in the year after harvest.
Tasting impressions for the vintage:
Appearance: Deep red colour.
Nose: Intensely aromatic displaying black fruits (blackcurrant, prune) and oaky notes of vanilla.
Palate: This wine is structured, round and slightly tannic due to its oaked character. The palate is powerful and rich, but develops roundness after a few months of bottle age.
Suggested food pairings:
Wild game, meat dishes with sauces, casseroles, some cheeses.
Serve at room temperature, from 16°C to 18°C. Best decanted an hour before serving.
Ageing recommendations:
Can be enjoyed now, but will keep up for to ten years. With age, the wine develops animal aromas and notes of forest floor, and the tannins become more supple.
