Appealing deep ruby-red colour, the nose opens with notes of black fruit and finishes with a hint of liquorice. The palate is full-bodied, with a fresh attack, refined, delicate tannins and a liquorice finish like the nose.
AOC Bergerac Red
70% Merlot, 30% Cabernet Franc
The vines are planted on the gentle slopes of the commune of Monestier. Clay-limestone soil.
Automatic sorting table, slow fermentation with indigenous yeasts followed by post-fermentation maceration for 10 to 15 days at 30°C. Malolactic fermentation in vats, then transfer to barrels of the most structured batches while the others were aged in vats to preserve the maximum amount of fruit.
5 to 8 years.
Perfect with charcuterie, grilled food, barbecued fish and summer dishes.
Between 15° and 16°C.