Location and Soil
Vineyards on hillsides south of Bergerac, at an altitude of 170 metres. Clayey limestone on the soft sandstone of the Agen region and the chalky and gravelly soil of Monbazillac.

Grape Variety
Blend of Merlot (50%) and Cabernet Sauvignon (50%).

Winemaking Process
The old vines are selected and the grapes sorted, after which the stems are removed and the grapes crushed. With malolactic fermentation in the vat, it is run off into fine-grain oak barrels. The “cuvaison”, the time during which first the must and then the wine is in contact with the skins, in the vat lasts from 24 to 27 days with recycling from top to bottom four times a day. The wine is a blend of 20% from new barrels, 40% from one-wine barrels and 40% from two-wine barrels. It is kept in wood for 13 months with racking every three months. Fined with egg whites, it is then bottled.

Preservation
8 to 10 years.

Tasting
At a temperature of 17-18°C; it can be served with duck, conserves, roast meats, game, cheese, etc.

Features
Of a fine deep colour with ruby highlights, its floral nose is enhanced by red fruit and a hint of balsam. On the palate, its aroma persists following an attack and mid-palate of tannins with a note of woody elegance.