Varieties: Cabernet-Franc (50%) and Malbec (50%)
Pairs well with: hot or cold starters, grilled meats, barbecues and Mediterranean cuisine.
Harvested by hand to preserve aromas and prevent oxidation. The grapes are harvested only in the morning, so the grapes arrive at the press at a temperature below 15°C. Maceration of the skins is carried out for 4 to 6 hours in a closed pneumatic press. Pressing is slow - 3 hours at low pressure. The juices settle within 24 hours at 10 °C. Fermentation is carried out with selected yeasts at 16 °C and 18 °C. The young wine is aged in an underground tank at a constant temperature, which ensures natural clarification. Filtration is carried out through grids during bottling at the end of January. Bottling is carried out at the Chateau.