The winemaker: Pierre Andre FROT
Average annual production: 4000 btles
Alcoholic Degree: 12.5% ​​/ vol
Available in: 75cl

Grape Variety (ies): 70% Côt ~ 30% Cabernet Franc
Type of Soil: Limestone subsoil (Tuffeaux) / Clay-siliceous soil, predominantly stony (Parakeets).
Yield: 35-40 hl / ha
Age of the vines: 10-60. years
Harvest: manual

Winemaking & Maturing
Manual harvest. Baking and racking by lifting conveyor. Fermentation for 3 to 4 weeks in concrete tanks with cold maceration. Pneumatic pressing of the marc at low pressure. Aging in stainless steel vats on fine lees. Bottled at least 12 months after harvest.

“Subtle alliance between the power of Côt and the finesse of Cabernet Franc. Ripe and open notes of blackcurrant, prune, black cherry and citrus. On the palate, a marriage of spices and red fruits supported by an elegant and melted tannic structure. ”

Keeping and conservation
Ideal in its youth. Can be kept for 7-8 years

Gastronomy - Culinary pairings:
Serve between 17 ° -19 ° with grilled red meats or in sauce (piece of beef, bourguignon, ...) and creamy cheeses (camembert, semi-dry goats, reblochon, époisses ...)