Best decanted 2 hours before the meal, with the stopper in place. A wine for Autumn and Winter meals of roasts, wild mushrooms, rich stews. Serve between 18°C and 20°C.
Vinification:
Slow Medoc maceration (around 20 days), at 28°C–33°C for the Cabernet grapes. Carbonic maceration for the Syrah with 8 to 10 days in vats. No filtration.
Maturing:
Cabernet Sauvignon matured in “Merrain” oak casks for 8 to 9 months.
