Pretty, deep ruby-red colour. On aeration the nose develops pleasant notes of blackcurrants, blackberries, spices and oak. Elegant, full-bodied, and balanced on the palate. A complex, structured, harmonious wine.
AOC Côtes de Bergerac.
60% Cabernet Franc, 40% Merlot
The vines are planted on the gentle slopes of the commune of Monestier. Clay-limestone soil.
Destemming, manual sorting table. Slow fermentation between 27°C and 30°C with indigenous yeasts. Post-fermentation maceration for 15-20 days. Malolactic fermentation.
7 to 10 years.
Excellent with Gascon cuisine (cassoulet, roast duck breast, duck confit) or red meat.
Between 17° and 18°C.