Vinification: Machine-harvested vines allowing harvesting without the stalk, often responsible for bitter tannins in winemaking. The harvest is immediately picked up and taken to the cellars to be vatted. Pigeages as well as pumping over are carried out to extract the color. After Alcoholic Fermentation, a second fermentation called MaloLactique occurs at the end of this some time later. The wine is then racked and aged on fine lees until it is bottled.
Tasting: It is a powerful and tannic wine, with notes of black fruit or ripe fruit depending on the year. It is a medium to long aging wine that can be enjoyed after 2-3 years of storage. It will go very well with red meats or game or simply dishes in sauce. When it is old enough, fruit flavors in brandy appear as well as some reduction flavors. It is therefore necessary to decant this wine in order to aerate it and appreciate all these flavors.