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deep garnet hue.
intense and generous on the nose with notes of black cherries and blackberries, and fine spicy touches (white pepper) when the wine opens up further.
full and rich on the palate, lovely freshness on entry with beautiful red fruit and elegant, silky tannins. Long lingering finish with slightly smoky notes which will develop a slight mineral edge over time.
Mainly Grenache, and Mourvèdre.
Grapes are hand-harvested at maturity.
The vines are located on calcareous sandstone and gravelly clay terrace.
Vinification 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 aromatic substances, colouring matter and tannins. At the end of the alcoholic fermentation, the temperature is increased to allow the polymerization of the tannins during the maceration phase. Post fermentation maceration lasts about four weeks.
Wine is mainly aged in concrete vats, with a less important part in 600 litre barrels. Bottling takes place 12 months later