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bright, deep garnet.
powerful and fruity with lovely notes of garrigue scrubland (thyme, rosemary).
full-bodied on the palate, with aromas of black olives, liquorice, accentuated by tints of roasting. The tannins are delicate and silky.
Sommelier's advice: Leg of lamb with thyme
Syrah & Grenache
Gravelly alluvial deposits (calcareous platelets) over a clay matrix. The parcels located on the edge of the garrigue scrubland benefit from an excellent south- acing exposure.
The grapes are picked at phenolic maturity and harvested by machine, early in the morning.
After de-stemming, the grapes are vinified in concrete tanks for four weeks. At the start of fermentation, we carry out two rack and return operations, followed by staggered pumping over operations each day, to gently extract the aromatic substances, anthocyanins and tannins. The temperature of the alcoholic fermentation is checked and regulated. At the very end of the alcoholic fermentation, the temperature is allowed to rise to around 30°C to help the polymerization of the tannins.