It goes very well with grilled red or white meats or in sauces, barbecue, characterful cheeses and, more surprisingly, chocolate cakes. Area: 0.5 ha

Terroir: clay-limestone plateau and hillside Grape varieties: 75% Merlot 25% Cabernet Franc Average age of the vine: 40 years

Average planting density: 5,500 vines/hectare Yields: 45 hl/ha Cultural Practices: Soil work, green work (disbudding, deseeding, leaf removal, thinning), reasoned cultivation in terms of treatments and amendments.

Harvest: Mechanical, strict sorting of very ripe bunches on the table.

Vinification: The harvest is received in vats all equipped with thermoregulation.

A pre-fermentation maceration of 3-4 days is carried out then the extraction is traditionally carried out by small pumping overs or punching down. After post-fermentation maceration, the wine is poured with its lees directly into barrels.

Aging: Malolactic fermentations take place in new or wine barrels, the wine is then aged on its lees using the oxo-line rotating barrel system for 8 to 14 months. Food and wine pairing: It goes very well with grilled red or white meats or in sauces, barbecue, characterful cheeses and, more surprisingly, chocolate cakes.