Description
Grape: Merlot based, Cabernet Franc and Cabernet Sauvignon
This miniscule estate of 3 hectares is located in the north-west of Saint-Emilion near Châteaux Figeac and Cheval Blanc.
Winemaking
fermentation and vinification in small stainless-steel vats.
The cap is punched
– down in order to obtain maximum extraction. The vatting lasts 2 to 3 weeks
– Ageing : in oak barrels for 12 months (30% new oak)
– Bottling : at the Château
Food & Wine pairing
- Roast or grilled lamb, and beef
- Duck, especially with fruit sauces
- Slow-cooked dishes like beef stew or lamb shank
- Mushroom-based plates
- Aged cheeses like Comté or Gruyère
Soft tannins and ripe fruit make it ideal for rich, savoury food.
