• Blend of two red varieties: Negrette (80%) and Malbec (20%) 
  • Origin (not claimed): vineyards of SOUTH-WEST FRANCE – GASCONY region
  • Grapes harvested by machine once ripe followed by destemming and crushing. Short warm maceration to extract the ruby colour and the silkiest tannins for intense fruitiness. Alcoholic and malolactic fermentation follow in quick succession to enable to wine to retain its fruity, youthful characteristics.
  • The wines made from the two grape varieties are then blended and bottled.

Tasting notes

  • Appearance: very deep colour with bright touches and hints of purplish red
  • Bouquet: small fresh red fruit (raspberry, currant, cherry), floral notes (violet)
  • Fresh, straightforward and powerful fruitiness on the palate with a supple attack and stewed red fruit flavours. Spicy caramel and liquorice finish.
  • Elegant, supple and initially simple wine

Question to the winemaker

What vinification technique do you use to achieve such suppleness with your Negrette and Malbec grape varieties?

  • This is in fact a blend of wines made using two different vinification types. The first is a short pre-fermentary warm maceration which enables us to quickly extract colour and the most supple tannins as well as fruitiness. This consists of very rapidly heating the crushed and destemmed grapes, then cooling them and subjecting them to direct pressing. The second is traditional vinification using skin maceration lasting for two weeks. It is the combination of these two techniques which gives this wine its character and typical nature.