Gravity fed, destemmed and not crushed. Skin maceration lasting several weeks in stainless-steel vats, alternating between punching down and pumping over. Devatting and separation of the juices at entonnage. Aged in foudre and demi-muid for 12 months. Blending in stainless-steel vats and ageing for 3 months. Racking and clarifying filtration at bottling. Aged under glass for a minimum of 6 months.

Intense garnet colour with purplish highlights. The nose is subtly sea-salted against ripe red fruits like cassis and blackberries. Deep and profound, it plunges us into the depths.

The mouth is concentrated, juicy and succulent with sparkling fruit, fine and silky tannins. A persistent and saline finish that makes the mouth water and extends the emotion.

Open 1 hour before, serve at 14-16°C. Although surprising, it is ideal to enjoy with Gillardeau oysters which will reinforce this sea-salted aspect that goes well with the saltiness of the wine.

Manual harvesting and gravity fermentation, followed by skin maceration in stainless-steel vats for about 20–25 days. Extraction is done through punch-down and pumping over, to work the marc. Pressing is done with a vertical press and the juices are separated. The free-run and press juices undergo separate vinification before being blended at entonnage. Aging in half-muids and ceramic egg-shaped concrete vats for 12 months. Racking and blending in stainless-steel vats before filtration and bottling.

A bright, luminous red with violet-ruby hues.

Intense aromatics and complexity on the nose, with red fruit, wild strawberry, and iodized notes.

A velvety texture, fine, silky tannins, and fresh strawberry aromas, with a saline finish. Its aromatic complexity, delicate tannins that coat the palate, and salivating saltiness result in an unparalleled length and persistence on the palate.

Open 1 hour before serving, serve at 14-16°C.

This light, complex, and subtle red wine pairs well with grilled Denti fish, red tuna Tataki, tiger veal, or Domain leg of lamb.