This cru blends Cabernet Sauvignon (60%) and Merlot (40%) from vines at the top of the hill, on calcareous clay-marl at around 330 m above sea level. Ageing potential: 5–10 years.

Grape variety: 60% Cabernet Sauvignon, 40% Merlot

Vinification: traditional destemming; temperature-controlled fermentation (26–28°C) in stainless steel. Maceration for 20–25 days, at first with two pump-overs/punch-downs a day, then one. Malolactic fermentation in steel. Matured 14 months in French oak barriques (Allier, Tronçais). Blended and bottled unfiltered, then rested about 5–7 months in bottle.

Tasting notes: Intense ruby red; a full, spicy bouquet; dry and full-bodied on the palate.

Alcohol content: 14% vol.

Food pairing: an aristocratic wine, ideal with roasts, red meat, braised dishes and game.

Serving temperature: 18–20°C.

Delivery during 2-3 working days.