History
The soil is typical of the St. Emilion Coast, haredened limestone covered with clay at the surface. A traditional method of winemaking is used, regular plowing, precise pruning, manual harvests and fermentation with new oak barrels. Appellation: Saint-Emilion Grand Cru Classe Acreage: 14 acres Grape Varieties: 65% Merlot, 35% Cabernet Franc Production: 2,000 cases
Location: on Saint-Emilion’s limestone plateau and south-facing slopes /6,25 ha (15 acres) of limestone
Aging: 14 months in French oak barrels, 50% of which are new
Blend: 80% Merlot, 20 % Cabernet-Franc
Cellaring: 20 to 30 years
On the palate: red fruit, spices, floral notes
Perfect with refined and delicate cuisine: salmon, roast turkey, roasted vegetables