| Grape varieties |
40% Cabernet Franc, 40% Cabernet Sauvignon, 20% Merlot |
| Harvest |
Between late August and early September. |
| Vinification |
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, alcoholic fermentation is very slow with indigenous yeasts with 20 days of maceration. |
| Ageing |
30 months in French oak barrels (Limousin, Allier, Troncais), then for the next 30 months it is merged into a single mass in an oak barrel casks of medium size. During the various stages of maturation various alcoholic fermentation occurs. |
| Pairing |
Pasta dishes made with truffles, braised meats, stews, game and hard cheese. |