The red grapes are vinified in the traditional way, in a vat-house equipped with temperature-controlled vats of varying capacities to respect the parcel selection.

Maturing / Ageing : As soon as the malolactic fermentation is complete, the wines are put into barrels to mature for 12 months.

Ruby color, complex nose (beautiful fruit expression, white pepper, sweet spices), supple outset, roundness, lush, spicy aromas from petit verdot, continuous black fruit from cabernet.