An exceptional wine from the Graves Red terroir, made from an ancient grape variety, the Petit Verdot.

The eye, the nose, the mouth
Drastic selection of the best berries, from a unique grape variety, the Petit Verdot. This grape variety has become rare and is almost forgotten.
Eliott is an exceptional wine, a balancing act, a surprising paradox of power and freshness.

Food and wine pairing
A gastronomic wine, to be reserved for your best tables. Dishes based on red meat, duck, lamb, beef finely cooked, game but also poultry well spiced.

Service
17 - 18°C.

Keeping time
Up to 20-40 years.

Technique
Soil : Gravelly, clay and limestone.
Vines: 2 ha. Working of the soil. Double Guyot pruning. Manual green harvesting: disbudding - leaf removal - leaf thinning - green harvesting. Manual harvesting very selective in crates.
Vinification and maturing: Hand destemming and crushing of the grapes before being put into new, open, upright barrels, made according to very specific and strict specifications. Manual stirring and punching of the cap during the alcoholic fermentation. Malolactic fermentation in barrels. Handling of the juice only by gravity. Fermentation and aging in barrels for about 20-24 months. Natural wines, unfiltered, not fined, without chaptalization or acidification (no use of modern techniques); no yeast and very little sulfur.