Hand picked and sorted on a sorting table, the fermentation takes place in 500L small wooden vats. Regular punching down of the cap and maturation in French oak barrels for 10 months. 
Beautiful dark colour. On the nose, it is ripe and intense with great complexity. Aromas of dark fruits, spices and aromatic herbs. The mouth is full and structured with wonderful ripe tannins to finish long and refine.
Serve around 17°C with red meat, casseroles, game or a classic Cassoulet