Winemaking: All grapes varietals are 100% stemmed, vatted separately to be fermented at a temperature between 28 and 30°C, and left to age 15 to 25 days before being drained and undergoing malolactic fermentation.
Maturing: The drawn off wine and the presses are kept in separate vats during wintertime in order to free them from their lees before being put in oak casks. Maturing in new oak casks lasts approximately 12 months, with several interruptions for the wine to be racked off before blending and bottling.
Taste: Beautiful ruby red, a fruity nose of raspberries, black currant and a little vanilla. In the mouth, it has power and length with balanced and mellow tannins that get rounder with time, taking up a leathery and spicy character. This Château will keep surprising due to its complexity and richness.
Ageing: This wine should be opened a while before serving, or allowed to settle, in order to reveal its character.
Serving: Due to its structure, it will go perfectly with game, red meat, and dishes in sauce, as well as fish cooked with red wine. It should be served between 16 and 18°C depending on the season.
