Terroir: Our Cabernet grows on silty, stony soils on bedrock of micaschist. Moderate yields allow us to obtain a wine with good colour and structure. Winemaking methods: After seven to ten days in vats, the grapes are pressed and the wine completes its alcoholic and malolactic fermentation in vats. Bottling: Bottling generally takes place in June in the year after harvest. Tasting impressions: Appearance: Ruby colour. Nose: Fruity with dark berry aromas and spicy notes. Palate: This wine has a fruity character with supple tannins and an ample finish. Suggested food pairings: This wine will go well with red meats and cheese, or even with wild game for a few long-keeping vintages. Serve at room temperature, from 16°C to 18°C. Best decanted an hour before serving. Ageing recommendations: Can be enjoyed now if you like wines with fresh, fruity aromas, but will keep up to five years. With age, the wine develops animal aromas and notes of forest floor, and the tannins become more supple.