Beautiful, deep, dark, ruby red color. Aromas of black fruits such as blackberries, blueberries, blackberries and black cherries accompanied by more spicy impressions. Nicely structured mouthfeel. Long, present aftertaste. For lovers of the strong type of Bordeaux.

With its firm and dark character, Petit Verdot is an absolute must with a hearty piece of meat. Red meat such as beef but also finer game such as roebuck and hind, pork belly and stews in red wine.

climate

Bordeaux has a temperate maritime climate with mild but wet winters and fairly warm and dry summers.

soil

Poor soils with clay in the upper layers and limestone in the subsoil.

vinification

Mechanical harvest at optimum ripeness. After gentle pressing maceration at 25°C in temperature-controlled stainless steel tanks for 15-25 days. After fermentation the wine is aged in a mix of used barrels where it remains for another year before bottling.