TERROIR
We blend three grape varieties from very different soils and exposures for this cuvée: the Merlot vines are planted on clay soils facing west, the Syrah vines are planted on marl soils facing south, and finally the Cabernet Franc vines are planted on limestone soils facing north.
WINE MAKING
The grapes are harvested manually and vinified separately. Once sorted and destemmed, they are placed in vats by gravity. During fermentation, temperatures are controlled (maximum 28°C).
Vatting lasts around ten days, depending on tasting. The free-run wine and press wine are separated and then blended after decanting. Malolactic fermentation and aging continue in barrels until spring. Aging and bottling are optimized to reduce total SO2.
TASTING AND PAIRINGS
Merlot dominates this cuvée, which is tinged with blackcurrant aromas punctuated by notes of licorice. On the palate, it is a lively and rich wine.
