Le Bec en Sabot


Shimmering ruby ​​color; nose of currants, cranberries, tobacco, cloves and raspberries; on the palate, mineral flavors and red fruits, with a nice acidity associated with the fruit.
To taste with duck breast, pepper steak, poultry, salmon or blackcurrant tart.

Terroir: Very deep gravel, sometimes on a clay-limestone subsoil.

Grape varieties: 60% Cabernet-Sauvignon and 40% Merlot

Vinification: 7 to 10 days of fermentation.
3 to 4 weeks of maceration in tanks of 130 hl and 85 hl.
Temperature control.
Maximum fermentation temperatures: 26-28 ° C max.
Malolactic fermentation in vats.
Aging in barrels of 3 wines for 6 months.
Light filtration before bottling.

Bernard Thomassin, avid ornithologist, felt sympathy for this rare, vigorous, fierce and solitary bird, which measures up to 1.50 m and lives in the papyrus swamps of eastern Africa.
Average production: 20,000 bottles.

2015  – 2018