Nose

Delicate and intense aromas of almonds, chestnuts and walnuts, nicely intermingle with notes of plums, figs, and dried peaches.

Palate

Sweet and velvety mouth attack, full-bodied mid-palate, and a persistent finish.

Winemaking

This wine is made using classic techniques including pumping over, délestage, and pigéage. The grape must is fermented for 10 days until the residual sugar content reaches 120 grams per litre. At that point, fermentation is stopped and the wine is fortified to a grape alcohol level of 18.5o %.

Aging

Aged during 24 months in French oak barrels.

Appearance

This wine demonstrates good-intensity, purple nuance with some orange hues that are characteristic of maturity.

Food Pairing

This wine pairs well with chocolate, chocolate dessert or berry fruit dessert; blue cheese, pâté, and foie gras.