Description
Grape variety: 50% cabernet franc, 50% cabernet sauvignon
Soil: Sandy clay over weathered schist
Age of the vines: 35 years Cultivation: single Guyot pruning, disbudding then leaf thinning in spring. Tillage of the soil, including under the vines, in every row. This ploughing encourages the vine to root deeply, so that it copes even better with both excess and lack of water.
Harvest: by hand in ventilated 12 kg crates. We carry out positive sorting during the harvest, the aim being ripe, healthy grapes (no botrytised berries).
Winemaking: one-month maceration in tank with indigenous yeasts. Aged for 12 months in barrels (2/3) and clay jars (1/3).
Tasting: intense red colour with brick-red highlights. Nose of ripe fruit aromas and notes of clove. The palate shows silky tannins and a long, smooth finish.
Food pairings: Morvan terrine with bœuf bourguignon, leg of lamb, rocher nantais…
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