Terroir
Soil: Sandy-clay and schist
Exposition: South-east
Age of the vines: 35 years old
Yield: 50 hectoliters / ha
Density: 10 000 vines per hectare

Winemaking
100% hand harvest
Semi-carbonic fermentation called « Beaujolaise » with temperature regulation, first filling before malolactic fermentation.
Vating: 10 to 14 days
Ageing: 70% of the juices in the tank for 12 months and 30% of the juices in the presses are grown in 3-year-old drums and then bottled.

Eye
Deep ruby color.
Nose
Aromas of candied fruit and spices.
Palate
Well integrated tannins with a beautiful length.

Service and pairing
Red meat, meat in sauce, soft cheeses…
Enjoy now and in the next 4 to 5 years if kept in a proper cellar.