Cru is produced from a blend of Cabernet Sauvignon (60%) and Merlot (40%) grapes grown on vines at the top of the hill on calcareous clay marl at a height of about 330 m. above sea level. Ageing potential: 5-10 years.

Grape variety: Cabernet Sauvignon, Merlot

Vinification: Traditional de-stemming. Temperature-controlled fermentation (26–28°C) in stainless-steel tanks. Maceration for 20–25 days initially with 2 pump-overs/punch-downs per day then one. Separation of grape seeds. Malolactic fermentation in stainless steel. Maturation in French oak barriques (Allier, tronçais) for 14 months. Blending, bottling without filtration followed by approximately 5 to 7 months resting in the glass.

Tasting notes: Intense ruby red colour, full and spicy bouquet, dry and full-bodied flavour.

Alcohol content: 14% vol.

Food pairing: An aristocratic wine ideal for accompanying roasts, red meat, braised meat and game.

Serving temperature: 18-20°C

Delivery during 2-3 working days.