||45% Cabernet Sauvignon, 55% Merlot
|Composition of the land
||Flat gravelly and tufacee hills
||Maceration time: 6 days. Selected yeast and spontaneous malolactic fermentation
||Grapes totally destalked and 80% crushed in 3500 kg open vats with 6 pneumatic punching-down cycles a day.
||Half for 12 months in barrique, half in stainless steel
||Red paste, roast, meats, game, mannered and cheeses to hard paste.