Bergerac
17°C
Duras
17°C
2 week skin maceration at a temperature of 30°C followed by oak barrel ageing for 12 months. 1/3 in new oak
80% Merlot
20% Cabernet Sauvignon
Rouge
15° / 17°
10 min
8 to 10 years
Siliceous soil and clayey subsurface
