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deep garnet red.
intense, fruity (blackcurrant/ raspberry) and complemented by notes of white pepper.
this wine is juicy, powerful and fruity (red fruits notes) on the palate, with lovely roasted notes. There are silky and delicate tannins.
Sommelier's advice: Recommended food pairing: young milk-fed lamb. Serving temperature: 16-18°C. Ageing potential: 3-5 years.
Mainly Grenache and Syrah.
The grapes are picked at phenolic maturity and are mainly harvested by machine.
It is made up of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand… All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day.
After a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins.
6 months in concrete vats and stainless steel tanks.