The Winemaker: Vergniaud family
Average annual production: 2400 bottles
Alcoholic Degree: 12.5
Available in: 75 cl

Grape Variety (ies): Cabernet Sauvignon, Cabernet Franc
Type of Soil: Limestone-Flint
Yield: 50 hl / ha
Age of the vines: 8-10 years old
Harvest: mechanical

Winemaking
Pre-fermentation maceration, pigeage, post-fermentation maceration, malolactic fermentation in an ovoid tank

Maturing
10 months in ovoid tank on lees

Fruity and quite complex, between cherry and blackcurrant, it reveals a robust palate with a round attack and a fresh and long finish.

Keeping and conservation:
6-7 years

Gastronomy - Culinary pairings:
Serve at: 15-16 ° C
Accompanied by duck aiguillettes