Viticulture : organic farming. Traditionnal Gobelet pruning. Ploughing, Compost of sheep for soil life.
Winemaking: hand harvested. Selective picking of grapes. De-stemming. Indigenous yeasts. Maceration 3 weeks / 1 month. Treading and pumping over. Matured12 months in french oak barrel (600 l).
Tasting : intense red color with purplish reflections. Complex nose of black and compoted fruits, spices and exotic woods. The palate is powerfull, forthright with compact tannins. Kirsh and spices aromas with toasted notes.
For the amateur of rare wines.
Wine and food pairing : alone…. Or with a rib of beef, a shoulder of lamb.
Cheese: a Salers, a Beaufort.
Or to sublimate a dark chocolate Grand Cru !