Vinified in mostly wooden fermenters18-26 months barrel ageing depending on the vintage with pumping over.Seven to ten rackings depending on the length of time in wood, performed under air pressure and then via candle. Barrels [one third of which are made on a cooperage established on the property] come from a diversity of forests and toasts. The barrels are topped for the first six months.
75% cabernet sauvignon, 20% merlot, 5% petit verdot
A perfect complement to lamb, veal, poultry and delicate game.