Separate harvest of the different varieties in October. Fermentation at 26C to keep the aromas of each grape variety.

Elegant and fresh on the mouth. Ruby red color. On the nose, it shows red fruits and wild fruits aromas, with fine spicy notes.

Red meat, game, tuna, any kind of cheeses, risottos and black chocolate. Serve between 16-18C (60-65F).

12 months in French oak barrels.