Tasting note
Full-bodied, silky Bordeaux, perfumed with liquorice and coating the tongue with flavours of blackberry and raspberry.
Viticulture
The soils of Puisseguin St Emilion can be distinguished by their higher content of calcary. The 8.34 ha of Bel-Air, remarkably gathered around the estate buildings, marvellously show how such a calcareous-clayish terroir produces deep and full bodied wines.
Vinification
Sorting of grapes before picking, Alcoholic fermentation and maceration (3 to 4 weeks in total) in temperature controlled stainless vats. 12 to 18 months ageing in French oak barrels (30 % new oak).
Food Match
Rib-eye grilled steaks, roasted meat, cheddar cheese and other mature cheeses.