Petit Verdot 100%
Involves a cold maceration of the grapes at 14ºC during 24 hours the wine is fermented with the best selected yeasts in the vat, at a controlled temperature. The 'malolactic-fermentation' takes place in barrels of French oak.
Takes place in François Ferré's French oak barrel around 18 months.
This elegante and unique wine its perfect with all red meat, game and all strong flavored grills, chocolate and truffles.