This is the estate’s feature red wine bearing the red Côtes de Bergerac appellation
A blend of Merlot noir and Cabernet sauvignon, from selected plots with a high planting density, grown on a limestone rock soil, these grapes are harvested by hand.
Yield: 4 tons / hectare (30 Hl / ha)
Complete vinification: whole grapes are placed in new French oak barrels for alcoholic fermentation, with gentle and careful extraction by punching, these grapes undergo a 30 day skin contact maceration period.
The Malolactic fermentation takes place in barrels and this wine is aged on its lees for 18 months.
Bottled without fining or filtration
Bottles made : 5 000
Laying Down Time : Over 10 years
Service : 16-18°C, allow to breathe for 2 to 3 hours before drinking
Accompaniments: meat, grilled or in sauce, casseroles (marinated game, cassoulet…), Périgord specialities (duck, goose), mature cheeses.