Grape varieties: 90% Cabernet Franc, 5% Cabernet Sauvignon, 5%Merlot.
Soil: Clayey sandy soil. Coteaux covered with light loam.
Climate: Humid climate influenced by Bohai Sea (Noth wind and East wind)
Rows direction: North-South
Age of vines: 6 years old
Density: 5940 vines/ha
Yield: 32 hl/ha
Vine growing: Environmental care vine growing. Cordon de Royat pruning. Weed growing, every other row. Eastem leaves removal. Mechanical harvesting.
Winemaking: Total destemming. Pre-fermentation for 72 hours. Slow fermentation at a temperature of 26°C. Short and frequent pump overs. Long maceration, 25days, in order to extract the best of the terroir ( color, flavors…). Malolactic fermentation.
Aging: Aged for 24 months in American new oak barrels. Bottling at the estate.
Beautiful red color, deep and very bright.
Intense and fruity aromas with notes of ripe black fruits (black cherry, black currant), plum and hints of spices, vanilla and chocolate.
Powerful mouth, round and well-balanced, with a fruity Finish on melted and silky tannins
Food pairing: Perfectly suits red meats, cheese and any gastronomical dish.
Service: Best served at 16-18°C
Aging potential: Ought to be kept for 5 years.
Production: 3,000 bottles (750 ml)