Saint-Frichoux terroir (clay and chalk). Careful selection of parcels of old vines with low yields.
Hand harvested by area with good maturity. Grapes are sorted, destemmed and crushed for a rapid fermentation under temperature control.Pumping over for aeration during the fermentation and then long maceration with punching of the cap.Maturing in new oak barrels for 10 to 12 months.
Serve at 16° and preferably decant before tasting.
Expressive and complex nose of fruits, cooked cherry with hints of smoke, coffee, mocha, cocoa and tobacco.
On the palate, these sensations are confirmed, complemented by notes of licorice, almond, and cherry pit.
Powerful yet velvety density, well balanced. A pleasure that lasts.
Suggestion : Beef rib with flower of salt and ground pepper. Leg of lamb with rosemary and thyme.