|Partner:||Chateau Cadet Bon|
|Serve at:||Room temperature 16°C to 18°C|
Serve with red meats, pork, game, spicy food and soft cheeses.
Chalky clay with limestone
Entirely manual with bud pruning, leaf thinning a handpicked harvest and selective sorting to extract the best grapes.
Vinification in small, temperature-controlled vats (30 à 60 HL) for between 25 and 30 days with malolactic fermentation (1/3 in barrels – 2/3 in tank). Ageing with bâtonnage (regular stirring of the lees to suspend them in the wine to increase the aromas of the wine). Aged for 12 months in french oak barrels.