A “Saint-Emilion” with an intense and deep ruby colour.
A complex nose of red fruits and persistent lactic notes.
And a full attack, a nice balance between fine tannins and a nice structure that gives this wine a pleasant length.
This “Saint-Emilion” will perfectly match a roast duck, a roast chicken, a pork tenderloin or even soft cheeses like Morbier, Gouda or goat.
Appellation : AOC Saint Emilion Red.
Soil : clay and chalky.
Average age of vines : 32 years old.
Yeld : 50 hl/ha.
Production : 12 000 bottles.
Blend : 70% Merlot, 30% Cabernet Sauvignon.
Vinification : in small concrete vats. The pond cap is pressed down during vinification in order to delicately extract the richness of the grapes (avoiding pumping over as much as possible).
Aging : can be drunk immediately, but will evolve favourably for 8 years.
Bottling : storage of the bottles for 6 to 12 months at the property.
Degree : 14 % vol.