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Intense ruby red color tending to garnet. Hints of red fruits, spicy and balsamic notes. Mineral, dry and persistent. It fits perfectly with white and red meat, game and roasts, first dishes with sauce, oily fish, hard and maure cheese.

Sandy loam soil with abundant skeleton, moderately deep and permeable to water.

Harvested rigorously by hand. The pressing is done immediately after the harvest, followed by a classical natural red vinification and a maceration on the skins of at least 30 days.

Ageing in Slavonian and French oak barrels, followed by at least 8 months in bottle and darkness.

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