This blend, 50% Merlot and 50% Cabernet Sauvignon, is elegant and balanced, with complex aromas and beautiful body, despite everything a fluid and undemanding drink allow it to be easily combined with a rich selection of cheeses, or even a boiled meat cart.
Manual harvest, Merlot in early September and Cabernet Sauvignon in 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 further passage in the tonneau for a few months, and subsequent refinement in the bottle.
Total sulfur content 44 mg / L (at bottling declared on the label).