This blend of Merlot 50% and Cabernet Sauvignon 50% is powerful, with complex aromas and beautiful body, ideal combination with a rich selection of aged and roasted cheeses.
Manual harvest, Merlot early September and Cabernet Sauvignon early October.
Fermentation on the skins for 10 days, then aging in cask for several months at cellar temperature and without added yeasts.
In spring the two wines are mixed, with a further passage in the tonneau for a few months, then at least one year of aging in bottle.
Total sulfur content 37 mg / L (at the last transfer).