| Appellation: |
| Red Bordeaux |
 |
| Village: |
| Yvrac |
|
| Grape varieties: |
- 70% Merlot
- 30% Cabernet Sauvignon |
|
| Soil types: |
| Clay-gravel sloping sites. |
|
| Wine making/ageing techniques: |
Complete destemming, alcoholic and malolactic fermentation in temperature-controlled stainless steel tanks.
Aged in stainless steel tanks for 18 months.
|
|
| Taste profile: |
1/ sight: dark ruby-red.
2/ nose: nose of slightly candied red fruits.
3/ taste: clean attack. Red fruit aromas (redcurrant, cherry). Good tannic structure. |
|
| Food pairings: |
| Beef, lamb, roast poultry and white meat in a sauce. |
|
| Serving temperature
: 18°c. |
|
| Ageing potential
: 7 to 10 years. |
|
