The must ferments in stainless steel, during which it is regularly pumped over and submerged to ensure good extraction of color, aromas, and tannins from the skins. After alcoholic fermentation, the wine is left to macerate with the skins for an additional 10-20 days, depending on the vintage, to enhance the wine's structure and complexity. The wine is then aged in French oak barriques for 18-24 months. During this time, the wine matures, developing complexity and integrating the tannins. The use of both new and used barriques helps balance the wood notes with the fruit.
In the glass, it presents a ruby red color with garnet reflections. The bouquet is elegant and complex, characterized by notes of red fruits such as cherry, raspberry, and strawberry. This is followed by floral nuances of rose and violet, accompanied by spicy notes of black pepper, cinnamon, and vanilla. With aging, tertiary notes of underbrush, tobacco, and leather emerge. On the palate, it is refined and harmonious, with silky, well-integrated tannins. The acidity is balanced by the fruity richness and aromatic complexity. The finish is long and persistent, with an aftertaste that recalls the fruity and spicy notes perceived on the nose.
It pairs perfectly with red meat dishes, game, duck, and aged cheeses. It is also excellent with dishes featuring mushrooms and truffles
To fully appreciate its style, this wine should be served at a temperature of 16/18°C.