The must is cooled and cold-macerated, then fermented in steel and oak. Long maceration with délestage and submerged cap lasts over 28 days.
Deep ruby with garnet highlights, revealing an intense bouquet of blackberry, spice, rose, and coffee. Full-bodied, elegant, with firm tannins, a mineral edge, and a long, lingering finish.
Ideal with game, roasts, and aged cheeses—and equally charming as your after-dinner companion.