A meticulous blend from an old plot whose powerful profile matches up perfectly to the use of amphorae. Twelve months of maturation in amphorae have ‘quietened down’ this fiery bottle, leaving it beautifully tender and ample on the palate. Black fruit aromas elevated by a mineral touch and followed by a lingering gourmet finish which makes your mouth water. A wine to be enjoyed now or in ten years’ time.




Grape varieties

60% Merlot,
10% Cabernet-Sauvignon,
30% Malbec



Food and wine pairings

Main course of grilled meat or poultry, any flavoursome dishes with sauce, mushrooms, spicy exotic cuisine...

Cultivation: Biodynamic since 2000, double Guyot pruning, spontaneous winter grass cover, soil tillage during the spring. Treatments combining small quantities of Bordeaux mixture with herbal teas such as horsetail or nettle.

Production 4 000 bottles
Yield 25hl/ha
Average age 40 years
Winemaking Native yeast. Fermentation at a controlled low temperature (24°C). Post-fermentation maceration lasting a week. No inputs apart from limited quantities of sulphur (50mg/l) No fining, but two careful rackings perfectly positioned within the cosmological and climatic context. Loose filtration. Bottled on a fruit day of the biodynamic calendar.