Terroir: Beautiful terroir of altered green to crimson schistose soils. Harvest: Only by hand. Process: Destemmed grapes fermentation ; aging in tank. Aroma and flavour: Ruby colour ; cherry and blackcurrant nose ; round in mouth with soft tannins. Food pairing: Rost chicken, steak with fried chips, veal kidneys, grilled tuna, grandmother rabbit, bacon lentil, basque piperade, hamburger, camembert, ... Service temperature: 14 to 16°. Aging: To be drunk in its youth or after 2 or 3 years.