Beautiful and very intense ruby color.
The nose releases lovely nuances of mint, red berry liqueur, and even star anise with the addition of spicy aromas (vanilla, cinnamon, Sichuan pepper).
The attack is straightforward and strong on the palate, immediately suggesting the full potential of a great terroir.
Its intense fruitiness seems imposing, while the acidity traces the substance’s contours without being ostentatious, guaranteeing the aromatic identity of the flavors.
The alcohol is enrobed and structures the substance in its verticality.
The finish transcends by its sharpness and richness.
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Clay-limestone soil with Turonian dominant.
Grapevines with direct southern exposure, with the particularity of being warmed before the others and benefiting from fine maturity. This cuvee can only be achieved in the best vintages, as we must find the ideal balance.
Grass cover is natural.
Working the soil: plowing and loosening for better aeration.
Manual harvest with table sorting upon arrival at the cellar.
Yield: 35 hl / ha
Fermentation of the wine in wooden vats with very light pumping just to moisten the lid, followed by 22 to 24 days maceration depending on the type of wine we are seeking.
Malolactic fermentation in round wooden 25 hl vats from Stoeckinger.
To be appreciated alongside blood sausage with apples, thick pork chops, rack of lamb in an herb crust, spooned oxtail...