Grape variety: 100% Merlot  

Production zone: vines from Fagaré, clayey soil of alluvial origin, terreno argilloso, guyot and spur cordon training system, 7.600 vines per hectare, yield 1 bottle per vine    

Harvest: second part of September, hand-picked grapes 

Vinification: crushing and destemming come first 2/3 days cold prefermentative maceration at 5° C. 10 days alcoholic and malolactic fermentations occur under controlled temperature of maximum 25/26° C. 4 months tonneaux ageing and 3 months bottle one

Tasting notes: ruby red, soft and graceful nose, with red berries and spices aroma. Round and warm, balanced in its natural acidity, with a long and velvety aftertaste  

Food pairing: fine roasted meat, poultry, alone with good friends. Vegetarian and vegan suggestion: zoodles pesto and broccolis balls, black beans hamburger pesto   

Alcoholic content: 12,5% vol.   

Serving temperature: ideal at 18/20° C, in carré glasses