The must is vinified in the traditional manner in thermo-regulated stainless steel and concrete vats.
The coupage is aged for 15 to 18 months in French oak barrels, approx 20% of which are new.
A slightly tannic, medium-bodied but supple wine with a beautiful fruit and a good ability to age. This 2016 vintage is classic claret, with notes of red cherries, plum, strawberry, tobacco, and spice. Food pairing: to taste over red meats, sheep and cheeses. Serving temperature: 16- 18 C.