Intense

VITICULTURE


The best grapes from the best plots are hand-harvested and carried in small baskets in order to preserve their integrity. These selected plots surround the winery and the grapes are harvested at their exact stage of ripeness.

WINEMAKING


The vinification is performed according to traditional methods, at a controlled temperature of around 28°C. The different varieties of grapes are blended after the malolactic fermentation. The wine is aged in Allier oak casks for two years. Then it is bottled and left to rest in the bottle for at least one year before it leaves the winery.

TASTING


Ruby red colour with shades of brick red. Hints of clove and spices on the nose with a
touch of fruits. Soft and intense. Long with a lot of nuances of ageing. Serve at 15- 18°C. Ideal for grilled red meats, ur and feather game.

AWARDS


Silver medal Bacchus 2004
Silver medal Monde Selection 2003
Silver medal Vinalies Internationales 2003
Silver medal Japan Wine Challenge 2003
Gold medal Mundus Vini 2002