Grape varieties: Merlot, Cabernet Sauvignon

Tasting notes:

Deep ruby red colour with violet highlights. Fruit driven with aromas of black cherry and blueberry. Delicate notes of mint, black pepper and liquorice appear when agitated. Good texture on the palate with ripe tannins. Long finish. Full, fresh, dense and silky mouthfeel.

Food matches: Tuna in red wine sauce, steak Bordelaise grilled on vine stalks, Pyreneens cheese with dark cherry marmalade; Serve between 16 and 18 C.

Winemaking: Traditional winemaking methods with a minimum of 6 months of ageing in French oak barrels. De-stalked grapes alcoholic fermentation in vats at high temperature (30-32C) with daily pumping over maceration (3 weeks) malolactic fermentation in vats.

Soil: Sandy and gravelly.
Climate: Oceanic, mild and humid.
Aging: The wine is aged in French oak barrels for 6 months.