Granate ruby with orange reflections; intense nose of rose, lavender, violet, cherry, and forest fruits. Elegant, medium-bodied palate, gritty tannins, long persistence and drinkability.

Intense ruby; red currant, cherry, cinnamon, subtle oak. Engaging palate, open tannins, long persistence and depth.

The wine has a pale ruby color with garnet highlights. The initial nose offers distinct tertiary notes (wet leaves, mushrooms, even a very slight hint of truffle, cigar box, faded rose), associated with macerated fruits (macerated cherry, prunes in the

The wine has a pale ruby color. The nose opens with notes of fresh, macerated and dried fruits (amarena cherry, morello cherry, dried raspberry, fresh red currants), combined with a light mineral touch of graphite, a mentholated hint (liquorice, dried

The wine has a pale ruby color. The first nose offers a racy minerality (dry stone, graphite), as well as tertiary notes of wet leaves, a hint of mushrooms and tobacco. After aeration, we feel the gourmet and fresh fruity

The wine has a pale ruby color. The nose offers a certain density, a gourmand and juicy fruitiness. It expresses aromas of wild strawberry, red cherry jam, juicy morello cherry, raspberry and cranberries, associated with menthol notes of dried pine

The wine has a pale ruby color. On the nose, it is reserved, but benefits from aeration. It initially expresses herbaceous and mineral notes (dried mint leaf, a hint of rosemary, a touch of graphite, dry stone, as well as

The wine has a pale ruby color. The nose expresses notes of ripe red fruits and dried fruits (crushed strawberry, dried cherry, sour red cherry, dried raspberry, a hint of red currants), a racy mineral framework (dry stone, a touch

The wine has a pale ruby color with garnet highlights. The nose is juicy and gourmand and opens with notes of ripe and dried fruits (ripe wild strawberry, morello cherry, dried red cherry, crushed raspberry, a hint of cranberry syrup).

The wine has a pale garnet color. The first nose expresses tertiary notes of damp leaves, undergrowth (dried leaves, dry pine needles), dried tobacco and mushrooms (even truffle in the background). After aeration, we find notes of dried blackcurrant, crushed