Full-bodied red with a pronounced freshness.
Grape Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc
Gentle maceration for 3 or 4 weeks. Ageing in 2-3 year in old 600 litre barrels for 12 months. Then rests in stainless steel tank for 4 months. No filtration and no added sulphur.
Sulphur: Less than 5mg/L total
Soil: Parcel selection on deep white clay and flint
Yield: 40 hl/hectare