Aroma
The nose opens with small black fruits, enhanced by noble notes
of graphite and toasted bread crust.
Appearance
Dark garnet in colour with bright cochineal highlights.
Palate
The palate is full and complex, revealing an aromatic blend of
black fruits, spices, and braised, peppery notes, supported by a
strong, velvety tannic structure.
Vinification
Harvested in 50 kg crates, the grapes are vatted with a propor-
tion of 45 to 75% whole grapes. The vatting lasts approximately
3 weeks, alternating pumping over and gentle manual punching
down. The wines are then racked into demi-muids (600 litres) for
a period of 15 to 18 months. The blending is carried out en-masse
one month before bottling, which is carried out by gravity and
without filtration.
Food Matching
Enjoy with small autumnal game in sauce (pigeon or wild duck) or
roasted game (leg of venison or shoulder of wild boar).
Region Notes
Heterogenous velay granites. Selection of the oldest vines on the
estate (50 to 80 years old) facing northeast to northwest, at the
point called “Le Blanchard”.
