Winemaking
All grape varietals are 100% stemmed, vatted separately to be fermented at a temperature between 28 and 30°C and left to age 14 to 20 days before being drained and undergoing malolactic fermentation.

Maturing
The draw-off wine and the presses are kept in separate vats during wintertime in order to free them from their lees, before being put in oak casks. Maturing in new oak casks last approximately 12 months, interrupted by several racking-off and tasting before blending, fining and bottling.
Bottles are then kept to age for around two years in our underground ageing-cellars before being made available to the consumer.

Ageing
This wine should be opened a while before serving, or allowed to settle, in order to reveal its character.

Serving
Due to its structure, it will go perfectly with game, red meat, dishes in sauce, as well as fish cooked with red wine. It should be served at room temperature between 18 and 20°C depending on the season.