Varieties: Cabernet sauvignon 50%, Samsó 50%.
Aging in 500 liter French oak barrels for 1 year.
History: The vines were planted with different grape varieties for centuries for a local consumption. At present, the production of the Samas is limited to 3000 bottles per year from manual harvesting, exclusively from organic grapes.
Soil: Slate soil , poor in organic matter, low production.
Yield: 20hl / ha.
Fermentation in 500l French Allier demi-muid barrels. In storage and macerated for 24 days. Malolactic fermentation in demi-muid barrels. Aging in demi-muid barrels for 12 months.
Tasting note: Purple and reddish cherry color. Powerful and deep aromas, of ripe fruit with dense notes of earth from long aging in oak; They lead to the discovery of rich and subtle tannins, very long on the palate. It promises a long aging period and decanting is recommended prior to tasting.