This sweet red wine is made from grapes that are harvested in late October, early November and left to wither indoors.

The best grapes, which are highly concentrated in sugar, are picked by hand and left to dry on screens in a dry and well ventilated place. The withered grapes are pressed in mid-February and the must is left to ferment slowly for more than 1 month.

The wine then matures in barrels for 1 year and in the bottle for 1 year.

Additional tasting notes

Color : Intense velvety red.

Nose : Black cherries, balsamic vinegar, cocoa.

Mouth : Ample, rich, warm and velvety, the alcohol is softened by the sweetness, fine balance.

Alcohol level : 13.5%

Winemaking : 15 years in oak barrels, then 10 years in the bottle.

Food pairing : Cocktail wine, chocolate cakes, pastries, cherry clafoutis, blue cheeses.

Aging potential : 10 to 15 years