Cuvée des FUTAILLES
Its colour is a dark crimson. On the nose it calls to mind hints of leather and undergrowth along with spicy notes and the palate it is generous with a concentration of the aromas sensed on the nose.

• Blend
  Grenache and Syrah

Following the way in which the wine reacts during the period when it is put in contact with the wood, it is vinified and matured for 16 or 18 months, in wooden tuns and/or in barrels made with French oak.

The blend chosen for this cuvée was to produce a wine to accompany meals seved during the autumn and winter months, dishes served at hunting meets or on feast days, when windows are steamed up and a warm fires crackle in the hearth filling the room with a thousand scents.

The cuvée des Futailles will go well with many game terrines as well as dishes in sauce or various game preparations, such as hare sausage, partridge salmi (the meat is partly roasted and then stewed in a wine sauce) or even with venison tabazo, young wild boar pie, pheasant casserole with grapes or poacher's stew (boiled beef with vegetables). It will also accompany provençal dishes such as braised bull or wiold boar cayettes.
With cheeses such a dry goat's cheese, Livarot, Munster or farm produced Reblochon, this cuvée will also be most favourable.