The robe is red deep and gloomy. The nose is open with the red berries and the stewed blackberries' nuances. The taste is ample, meaty with at the end a silky tannin.

Ideal wine with beef, duck breast, game and cheeses. 

Selection of the best grapes at full maturity. Traditional maceration of 21 days at 28/30 degrees with two ‘délestages’ then, a manual devatting. Alcoolic and malolactic fermentations in tank. Maturing on a fine lees during 14 months in an oak barrels made in France.

In 1999, we wanted to go further in the selection of our terroirs and red ageing. We have selected two great plots of Cabernet Franc. The macera- tions are always long for extracting the complexity of the wine. Then, an ageing of 14 months in oak barills is necessary for giving all the dimen- sion of this cuvee. (We take back the oak barills who have already served 24 months for Ultima Terra and we keep it 4 to 5 years more). His name come from the diehard Gallic people ‘les Andécaves’ who lived in Anjou under Jules César.