• The winegrower : David Sarry
• Annual production : 1000 btles
• % Alc. : XXXX % /vol
• Available in : 75cl

• Grape Variety(ies): Cabernet Sauvignon
• Type of soil : red gravel and clay-limestone
• Yield: XX hl/ha
• Age of the vine: XXX  years
• Harvest : mechanical

Vinification & Maturing
Once this very small batch of grapes (40 ares) has been harvested, the vatting and fermentation phases are carried out in stainless steel vats at moderate temperature. Maceration lasts two to three weeks depending on the maturities obtained. The pumping over operations, airy, are gentle and their rythm is dictated by tasting supported by analyzes carried out in the laboratory and on site. These fermentation conditions give this wine its fruity character and supple structure. The musts are then aged in amphorae for a year to reveal the purity of the varietal character of this vintage.

“On the nose, notes of black cherry mingle with those of blackberry. The attack is round and suave, balanced between acidity and freshness. "

Aging potential :
XXXX years

Culinary agreements:
A wine that can be enjoyed with white meats, roasted or in sauce.