Predominantly Merlot, with smaller amounts of Cabernet Franc and Cabernet Sauvignon from vineyards just to the south of Saint-Emilion, close to the village of Saint-Hippolyte in Bordeaux.
After gentle destemming, the berries were dropped uncrushed into concrete vats for temperature-controlled alcoholic fermentation over 17 days, followed by 20 days of maceration. Malolactic fermentation occurred after which the wine was aged for 10 months, 30% in concrete vats, 15% in medium-toast new French oak barrels and 55% in barrels of 1 and 2 years old.
Intense purple-red in colour, this wine offers cherry perfumes and hints of toast. On the palate it is full in body, with soft, balanced tannins and juicy red fruit on the finish.
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