garnet-red, with an important colouring intensity, dense, limpid and brilliant with young lights (bluish purple).
very aromatic on black fruit aromas, very ripe, complex (roasting notes and noble leather). The woody aromas are discreet and well-integrated (spices).
the attack is ample and silky. The wine is powerful and concentrated presenting mild tannins. One notices aromas of ripe fruits, leather and roasting notes.
Sommelier's advice: Thym Lamb, beef.
60% of Carignan. 20% of Syrah. 20% of Grenache.
The grapes are picked and selected by hand, 100% destemmed.
The vineyards are located on the slopes in the upper reaches of the Agly valley. The plot planted with Carignan and Shiraz is on gneiss at an altitude of 250 m, and faces north. The plot planted with Grenache is on south-facing slopes on an original soil made up of schists on a layer of limestone.
The crop is hand-harvested, totally destemmed and sorted out. Fermentations take place in small cement vats. Extraction is only carried out by light punching of the cap. Maceration lasts between 3 and 4 weeks according to tasting. The malolactic fermentation is performed in casks.
The wine is aged from 16 to 20 months only in barrels (which have been used previously from 1 to 3 wines from various origins).