GRAPES 
Cabernet Sauvignon 90%, others 10% 
COLOUR 
intense ruby-red 
SCENT 
elegant and typical bouquet (fruit and flowers) 
TASTE 
austere, complete, persistent with personality 
VINIFICATION 
after a careful choice of the grapes the stalks are being removed and the must ferments with the skins for 12-15 days at a controled temperature of 23-25°C in steel vats. After repeated and careful pressing the wine is being  filled into barriques which are partly new  and partly  utilized with various  essences  Nevers Allier Troncais. Here it remains for 12-18 months  and  is then kept  in steel vats  for about 2 months  and, after  a careful  refriement, filled into bottles and marketed 
DURATION 
5-8 years 
PRODUCTION PER HECTAR 
80 quintals 
YELD OF THE WINE 
60%
Content: 750 ml