Rhône Valley - Vacqueyras
intense and generous with notes of black fruit (black cherry and blackberry), and then spicy touches (white pepper).
full and rich on the palate, with a great freshness on entry. Tannins are silky and elegant. The palate is dominated by red fruit. Long lingering finish with slightly smoky notes.
The vines are located on calcerous sandstone and gravelly clay terrace.
The de-stemmed grapes are fermented in concrete tanks. The alcoholic fermentation temperature is controlled at around 25°C to preserve as much varietal aromas as possible. Gentle pumping over operations are carried out on a daily basis to delicately extract aromatics substances, colouring matter and tannins. At the end of th alcoholic fermentation, the temperature is increased to allow the polymerization of the tannins during the maceration phase. Post fermentation maceration lasts about fous weeks.
Wine is mainly aged in concrete vats, with a less important part in 600 litre barrels. Bottling takes place 12 months later.