The nose is fruity with a slight fermented character (stewed cherry, stewed red plum) at first. It then expresses aromas of blackcurrant, morello cherry, dried blackcurrant, white pepper, grated nutmeg in the background, a hint of licorice, dried flowers, and

The nose is fruity and juicy, with vibrant, ripe fruit aromas. It expresses notes of Morello cherry, crushed blackcurrant, a hint of blackberry, raspberry, and black plum in the background, followed by a fresh herbaceous structure (peppermint, blackcurrant leaf, rosemary),

The nose is fragrant and mineral (dry earth, gravel), with tangy, ripe fruit (blackcurrant, blueberry, morello cherry, raspberry), a pleasant roasted and toasty character (toasted wood, cocoa, toasted hazelnut, a hint of sap), and savory herbaceous and spicy notes (tobacco,

The initial nose is herbaceous (roasted bouquet garni), then it reveals chocolate and spice notes (pepper, liquorice, and vanilla), juicy dark fruits (blackcurrant, morello cherry, blackberry), a tangy touch of blood orange, toasted wood, toasted hazelnut, and coffee. The palate

The nose is fruity, fresh, elegant and racy, with depth, a lovely spicy side, precision and clarity. It offers notes of violet, cubeb pepper and more lightly crushed raspberry and crushed red berries, associated with fine hints of bright blue

The nose is fruit-driven, with a certain light intensity and a lovely fine, velvety grain. It reveals notes of fresh wild blackberry, fresh raspberry and more lightly fresh lily, associated with touches of flint, lilac as well as a subtle

The nose is gourmand, with aromas of fruit and chocolate: Morello cherry in chocolate, blackberry, plum in chocolate, ripe and juicy fruit, red cherry, and crushed raspberry. This is followed by pleasant spicy notes (liquorice, dried vanilla, nutmeg, and tonka

The nose is gourmand, fruity, juicy, velvety, and concentrated. It expresses notes of Morello cherry, blackcurrant, black plum, blackberry, raspberry, and red cherry, followed by a delicate woody character (toasted hazelnut, toasted wood) and spices with a menthol touch (liquorice,

The first nose is expressive, aromatic, roasted and spicy (roasted red cherry, roasted bouquet garni, a hint of roasted meat). It then reveals toasty notes (toasted wood, toasted hazelnut, coffee, even coconut) and chocolate, along with various and pleasant spicy