Winemaker's Notes:

SOIL:
The soil is siliceous clay, very poor with flint and red clay under ground.

EXPOSURE:
South on very beautiful slopes

WINE MAKING:
According to the years, it stays three weeks to one month in thermo regulated tanks (with temperature control) at high temperature in order to extract a maximum of colour and material.

MATURING:
12 to 15 months according to the years, in the oak casks, half-muids of 2 wines

CONSERVATION:
It is very suited to ageing: 12 to 15 years according to the cellars, it is perfect at the end of 2 to 3 years of conservation. .

ACCOMPANIMENT:
Served at 14-15 degrees, it goes admirably with meat: from the pork-cooked meat to white and red meat, but also with game and cheeses.