Winemaking techniques Made from old vines (15 to 35 years old) with low yields. Long vatting period of 21 days with several total "délestage" operations (action of draining all the juice via the bottom of the vat, then refilling it through the top, in order to break up the floating marc cap and ensure gentle extraction of the maximum amount of qualitative elements). Maturing in old oak tuns for 12 months. The alternation of clay and limestone soils results in a wine that is both fruity and distinctive. The Cabernet and Merlot (Bordeaux grape varieties) give this wine a bouquet of red fruit such as blackcurrant, raspberry and blackberry. The Malbec (Cahors variety), also known as "Cot", provides structure and brings out its fruity aromas.

 

Suggestions... Drink at around 17°-18° C with all red meats, duck magrets and confits, cold meat dishes, and cheeses. Should be drunk within 5 years.

Winemaking techniques Made from old vines (15 to 35 years old) with low yields. Long vatting period of 21 days with several total "délestage" operations (action of draining all the juice via the bottom of the vat, then refilling it through the top, in order to break up the floating marc cap and ensure gentle extraction of the maximum amount of qualitative elements). Maturing in old oak tuns for 20 months. The alternation of clay and limestone soils results in a wine that is both fruity and distinctive. The Cabernet and Merlot (Bordeaux grape varieties) give this wine a bouquet of red fruit such as blackcurrant, raspberry and blackberry. The Malbec (Cahors variety) and the Tannât (Madiran variety) give it body - for better ageing - and substance on the palate, with spicy flavours.

 

Suggestions... Drink at around 17°-18° C with all red meats, duck magrets and confits, cold meat dishes, and cheeses. Should be drunk within 5 years.

Winemaking techniques Made from our young Cabernet Sauvignon and Gamay vines with low yields. This rosé is vinified using the "bleeding" technique (action of removing the grape must from the vats after 18 hours, before the alcoholic fermentation, in order to obtain a nice colour). Cold vinification at 14°C, to preserve the maximum amount of flavour and freshness. This rosé contains very little sulphur (around 10 times less than the authorised limit) and therefore presents no risk of headaches or stomache aches to those who sometimes suffer from such pains. It offers a very beautiful orangey pink colour. In the nose it releases very fruity aromas of strawberry, rapsberry and citrus. The attack on the palate is nervy, and as it develops it offers the same distinct aromas of the bouquet.

 

Suggestions... Drink at around 7°- 9° C with all salads, grilled meat and cold meat dishes, pizzas and summer dishes. Drink at around 7°- 9° C with all salads, grilled meat and cold meat dishes, pizzas and summer dishes.