Varieties: Cabernet sauvignon (50%), Syrah (50%).Viticulture: Plot selection of the oldest vines. Integrated agriculture with low yield : 30Hl/Ha. Manual harvesting with varieties separated, in 30 kg crates.Vinification: Selective sorting of the harvest. Destemming, long maceration and fermentation at a regulated temperature following thorough pressing. Vatted for three weeks.Ageing: Aged for 12 months in oak casks (1/3 of the casks are renewed each year).Tasting: A beautiful aromatic density greets the taster, composed of nicely ripe black fruit on a woody base. The palate proves itself full-bodied and complex, carried by solid tannins that are yet to blend in. The fruit, omnipresent, is spiced up with toasted notes and cocoa in the finish.Food and wine pairing: Shoulder of lamb with rosemary, excellent with a chocolate dessert.Cellaring potential: 10 years or more depending on the storage conditions.