Selected grapes are picked when they achieve optimum ripeness and a fresh, fruity aromatic profile. Grapes from each plot are fermented separately and winemaking is adapted to the organoleptic quality of each lot: cold pre-fermentation maceration and limited extraction to retain all the fresh fruit and aromatic intensity. The wine is kept a long time on the skins with micro-oxygenation to produce a deep colour, ripe fruit, and toasty aromas. A small percentage of the grapes undergo thermovinification. This adds aromatic intensity, richness, and a sensation of sweetness. Subtle blending brings out beautiful aromatic complexity.
Cabernet franc : 100%


It is best enjoyed slightly chilled (12-14°C).
Visual appearance
Beautiful crimson colour with purplish highlights.
At nose
A brilliant nose with finesse and complexity, combining a wide range of fruity aromas (blackcurrant, blackberry) and a hint of white pepper.
On the palate
Full-bodied and generous on the palate, with a fine structure revolving around velvety tannin. The aftertaste confirms the wine's overall fruitiness, with liquorice nuances.
Food pairings
It is best enjoyed with grilled beef, roasts, and soft-ripened cheeses.
Suggested recipe: guinea fowl with red fruit.