||40% Cabernet Franc, 40% Cabernet Sauvignon, 20% Merlot
||Between late August and early September.
||After the harvest, which occurs between late August and early September, the grapes, carefully selected, are brought into the loft and immediately put to rest in wooden boxes and on racks. Given the right time, the grapes dry fully. After crushing, carried out in late December, the alcoholic fermentation is very slow with indigenous yeasts and last 20 days of maceration.
||Aged for 30 months in French oak barrels (Limousin, Allier, Troncais), than for the next 30 months is merged into a single mass in an oak barrel casks of medium size. During the various stages of maturation occurs various alcoholic fermentation.
||Pasta dishes made with truffles, braised meats, stews, game and hard cheese.