Truffe Noire × Bordeaux · Black Truffle

The black truffle takes the tannin head-on. The praline wraps around it, the grand cru coating holds its rank. Pomerol, Pauillac and Saint-Émilion reveal another dimension here. What remains is the earth and the fruit.

Aromatic profile: an intense, lightly roasted cocoa attack, the power of walnut and praline mid-palate, and a finish of undergrowth, black truffle and bitter cocoa.

Recommended pairings: Hermitage, Côte-Rôtie, mature Burgundy Pinot Noir, Italian Nebbiolo (Barolo, Barbaresco), vinous vintage champagne, peated single malt whisky, 20-year tawny port, oaky cognac. Best enjoyed with the second bottle, during a long meal.

Allergens: tree nuts (hazelnut), milk; may contain traces of other tree nuts.

Packaging: box of 10 pieces. The Black Truffle calls for structured yet elegant wines, where evolved tertiary aromas resonate naturally with notes of undergrowth, walnut and cocoa. A signature recipe by Colette Demay.