A nose with clear red fruits and a touch of vanilla and spice, for a wine of wonderful finesse and great length, to be consumed with feathered game or a nice piece of meat& crisp and with notes of yellow fruit, becoming more complex with age. A direct palate offering plenty of space for the raspberry and red berries, for a well-balanced overall effect. The manual harvest is first sorted and then 95% destemmed. The grapes are then placed into a temperature-regulated vat for maceration and fermentation on a base of only indigenous yeasts for a duration of 8 to 10 days, with the temperature maintained at between 18 and 20°. A warm finish for the 24 hours prior to devatting enables the extraction and fixing of the colour, while softening the tannins. Ageing takes place exclusively in Allier oak casks on account of the density of its fibre (limited timber marking), 30% in new casks.