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Technique
Viticulture
A wine made from a massal selection collected in Pomerol from a hundred-year-old vineyard. The aim is to rediscover the breed of the old Cabernet Francs of yesteryear.
Oenology
Harvested at optimum maturity. Low-temperature fermentation, gentle extraction. Maceration for 15 days. Aged in stainless steel vats. Little racking. Oxygenation is controlled and very low to preserve the fruit.
Suggestions for accompaniment
Country terrine - Delicatessen - Longeole with lentils.
Liquid geography
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