| Appellation: |
| Premières Côtes de Bordeaux red |
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| Village: |
| Sainte-Eulalie |
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| Grape varieties: |
- 60% Merlot
- 40% Cabernet Sauvignon |
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| Soil types: |
| Clay-limestone and gravel, pure limestone sub-soil. |
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| Wine making/ageing techniques: |
Traditional. Maceration at low temperatures for 48 hours then vatting for 20 to 25 days.
Matured 9 to 12 months in oak barrels already used for one and two wines. |
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| Taste profile: |
1/ Appearance: brilliant red with good intensity.
2/ Bouquet: nose of underwood. Touches of mushroom.
3/ Palate: a rounded, fruity attack leading into nicely balanced tannins.
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| Food pairings: |
Fresh fried foie gras. Grilled red and white meat, hard cheeses.
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| Serving temperature
: 18°c. |
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| Ageing potential
: 10 to 15 years. |
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