Eolian sand mixed with some
gravel. Some iron in the sub-soil.
Wine making/ageing techniques:
Maceration for 4 to 6 weeks, including
1 to 2 weeks of alcoholic fermentation. Then run off for malolactic fermentation
in vats. Racked and then
placed in barrels in December or January.
Matured in barrels - one-third replaced every 11 to
14 months.
Taste profile:
1/ Appearance: dark ruby colour,
almost garnet-red.
2/ Bouquet: fresh notes of ripe red fruit
(raspberry, cherry) with notes of toast and vanilla.
3/ Palate: full, dense attack followed by nice
smooth tannins. Fruity retronasal impressions. The finish is elegant with attractive vanilla notes.
Food pairings:
Grilled red meat, dishes prepared in
a sauce, cold meat and mild cheeses.
