Vineyard: This vineyard with a clay-limestone-stony terroir has the particularity of having a high proportion of weathered sandstone (orange/red iron oxide pebbles). This gives it a warmer than average microclimate and gives an over-ripeness to the Cabernet Franc and Cabernet Sauvignon grape varieties. Vinification: Harvested manually in October and vinified separately in stainless steel vats for 6 weeks. Once devatted, the malolactic fermentation is carried out naturally in new oak barrels and a wine, to proceed to its aging for 24 months then a light filtration before bottling. Grape variety: 85% Cabernet Franc – 15% Cabernet Sauvignon Production: 45hl / Ha, 4000 bottles and 100 magnums Tasting: EYE: Garnet colour, intense. NOSE: Aromas of stewed fruit, slight aromas of grilled almonds, toasted aromas. MOUTH: Fruity, generous, notes of black fruits, slight notes of spices, notes of undergrowth, structured body, good intensity, long persistence. SERVING TEMPERATURE: Between 16°C and 18°C AGING: To be consumed between 2022 and 2030 FOOD AND WINE AGREEMENTS: prime rib, feathered and furry game, oriental specialities, mature cheeses.