Deep ruby color, fruity with notes of spices, supple and round tannins.
Slightly oaky, long and aromatic finish.
Overall well balanced and savory
17% Cabernet Sauvignon
15% Cabernet Franc
Production surface: 46 hectares/114 acres
Soil type: Limestone, clay with layers of gravel.
Porte-greffes: 101-14 3309C
Fertilizers: Organic fertilizers, guano, crushed sea weed.
Vines density: 5000 vines per hectare.
Pruning style: Guyot simple.
Fermentation: Traditional Bordeaux style with pumping over.
Fermentation Temperature: 65ºF to 82ºF
Malolactique Fermentation: In stainless steel tanks and barrel.
Barrel aging: French and American oak 8 to 18 months
Aging potential: 3 to 8 years.
Alc by Vol.: 14%.