Lovely nose of red fruits, lightly smoked. Classic, juicy style with a typical mineral dash in the aftertaste. An honor to the Graves, the finest appellation of Bordeaux.

This home-grown and delicate style Cabernet Franc goes perfectly with pork tenderloin with spicy Soya glaze, Pasta Carbonara, Marinated rack of lamb, Ragout with polenta and Penne with sausage and fennel.

climate

a temperate, Mediterranean, maritime climate. During the peak summer months of the growing season, temperatures can often spike to 35 degrees Celsius. The chill in the night air adds the much needed acidity to the grapes.

soil

Large deposits of stones, rocks, pebbles, quartz and gravel in the soils.

vinification

30 % CABERNET SAUVIGNON, 70 % MERLOT. The harvest is done mechanically. Subsequent maceration of about 3 weeks combined with permanent temperature control (28 ° C) allows for optimum color extraction and tannins. Malo-lactic fermentation is done entirely. Partial aging in oak barrels precedes bottling.