| Grape varieties |
60% Cabernet Sauvignon, 40% Merlot |
| Harvest |
By hand, with 12-kg crates, separate picking by variety and vineyard. It began in late August for the Merlot grapes, followed by the Cabernet Franc harvest, and ended in early October for the later variety, Cabernet Sauvignon. |
| Vinification |
The grapes were selected first in the vineyard and then in the winery before destemming. The grapes were then placed in temperature-controlled stainless steel vats, where alcoholic fermentation began, lasting two weeks. |
| Ageing |
After malolactic fermentation, the wine was decanted into French oak barrels of different toasting, where it remained for over 20 months. Before being marketed, the wine was refined in the bottle for a further 6 months. |
| Pairing |
Ideal with red meat and game, cave and blue cheeses, and meat or cheese-filled pasta. |