Viticulture is 100% organic farming, traditional Gobelet pruning, ploughing, with compost of sheep utilized for soil life. Winemaking is hand harvested with selective picking of grapes, de-stemming, indigenous yeasts and a maceration of 3 weeks to a month, followed by treading and pumping over. The wine is matured 12 months in French oak barrels of 600 liter size.

Intense red color with purplish reflections. Complex nose of black and compoted fruits, spices and exotic woods. The palate is powerfull, forthright with compact tannins. Kirsh and spices aromas with toasted notes. Wine and food pairing? Enjoy it alone… or with a rib of beef, a shoulder of lamb. For cheese pairings try a Salers, or a Beaufort. Or to sublimate a dark chocolate Grand Cru! Offers an aging capacity of more than 15 years.