Alcohol: 13.5% vol.
Planting system in simple cordon, yielding 3,100 storks per hectare with a production of about 100,000 kg/ha. Soil: medium mixture.
Vinification: the harvest of Merlot is usually conducted during the middle of September. The grape is fermented in stainless steel tanks, followed by maceration at a temperature of 24-26°C. The whole process lasts about 12-15 days.
Maturation: in stainless steel tanks and oak barrels for 6-10 months.
Colour: intense ruby red, garnet hues when aged.
Bouquet: evokes ripe red fruit (bilberry, raspberry and cherry), which blends with spiced notes, notably the scent of cocoa, black pepper and liquorice.
Taste: intense, dry flavour, lingering and soft tannin.
Best with: roast meat, game, meat stews, mature cheeses.