This Bergerac Rouge, a blend of three grape varietals (Merlot, Cabernet Franc et Cabernet Sauvignon) is vinified in a traditional way with a long maceration.
It has an elegant nose displaying richly ripe fruit, a deep red colour, with long lingering with fruit flavours

Food pairing : This wine which drinks very well today has the capacity to age and is best enjoyed (pairs well with) with red meat and cheese. To be drunk at room temperature.

Medals and Distinctions
Bronze Medal (Salon de Paris 2001)
Silver Medal (Salon de Paris 2005)
Selected by the 2005 and 2006 Hachette Guide Of Wines and the 2005 Guide Of The Best Wines
Bronze medal (Macon 2006-2007-2008)
Gold medal (Bergerac 2006)
Gold medal (Bordeaux 2008)
"Coup de cœur" (“Favourites”) Hachette Guide 2008