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Grape variety Cabernet Franc
Soil: Gravelly/clay
Vinification method: : The grapes from the “old” vines of our best plots are macerated for long periods; the juice is then used to obtain quality wines that are aromatic, tannic and well structured.
This full bodied wine is excellent for maturing and ageing in oak barrels where the malolactic fermentation takes place. It is aged from 9 to 15 months depending on the vintage and allows the wine to mature gradually, thus retaining the exceptional character of the terroir.

Wine and food: This wine develops an intense bouquet of red fruits and a deep and dark robe. Complex on the nose and in the mouth it is best served after several years, giving a multi-faceted, full bodied, well balanced wine. Served decanted, it is delicious with game, roasted and grilled red meats and with cheese.


Bouteille Tradition