A blend of Merlot and Cabernet Franc. Intense black fruit and spicy aromas. Lingering aftertaste enhanced by a balanced acidity.
The violet robe is transparent. The extremely fresh nose expresses intense black fruit notes. Hints of cedar mingle with the aroma of Morello cherries. The elegant palate possesses a bold attack followed by a magnificent breadth, the sophisticated velvety tannins evoke crisp black fruits. The whole is underlined by a restrained woodiness with a subtle liquorice redolence. The finish is long and persistent.
Cold soaking and fermentation in oak and stainless steel vats with automatic temperature-control. Post-fermentation micro-oxygenation during maceration and malolactic fermentation in oak and stainless steel vats.
Harvest Period: Merlot from October 05th to 19th, Cabernet Sauvignon the October 20th
Soil Type: Limestone and clay
Average Age of the Vine: 25 years
Vine Density: 5 500 vines/ha
Grape Varieties: 80% Merlot, 20% Cabernet Franc
Pruning: Double Guyot
Vine Management: Natural grass cover
Ageing: 30% in new barrels, 30% in second fill barrels, and the rest in vats
Ageing Duration: 14 months
The wine will perfectly match with appetizers, white or red meat (with some veal rolls or beef pieces for instance) grilled or in sauce and fine cheeses.
A blend of two Italian olive cultivars – Frantoio and Coratina – with fruit that imparts a pleasant, nutty flavour. Cold extraction lends this premium extra virgin olive oil a clean, fresh finish.
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