Full-bodied, silky Bordeaux, perfumed with liquorice and coating the tongue with flavours of blackberry and raspberry.

Vineyard: 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).

Rib-eye grilled steaks, roasted meat, cheddar cheese and other mature cheeses.