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Deep garnet hue with purple highlights.
Powerful, fruity and spicy, with a distinct touch of pepper.
full on the palate, characterized by aromas of violets and liquorice, nicely complemented by notes of roasting. The tannins are supple and velvety.
Sommelier's advice: Casual meal: marinated grilled pork. For fine dining: duck with olives.
The grapes are picked at phenolic maturity and harvested by machine.
The soil is clay-limestone (Urgonian).
After destemming, the grapes are vinified in concrete tanks for three weeks. Pumping over operations are staggered and performed each day in order to gently extract the aromatic substances, anthocyanins and tannins. The temperature of the alcoholic fermentation is checked and regulated. At the end of alcoholic fermentation, the temperature is allowed to increase to 30-33°C to help the polymerization of the tannins.