Technical characteristics
Grapes
50% Cinsault - 30% Grenache - 20% Syrah
Winemaking
- Vatting: completely destemmed, direct pressing, then cold settling for 12 to 24 hours; alcoholic fermentation for 20 to 30 days, at low temperature, between 15 and 20°C
- Aging: in stainless steel vats
Terroir
- Climate: Mediterranean
- Soil type: clay-loam
Cultural practice
- Cultivation: sustainable, HVE 3
- Vineyard management method: cordon training, regular disbudding and topping
- Yield: 40hl/ha
Age of vines
15 to 30 years old
Alcohol
13%
Tasting notes
- Colour: pale pink-orange with hints of copper
- Nose: fleshy fruit aromas of pear with a hint of minerality
- Palate: excellent balance with sweetness and freshness; very long-lasting strawberry aromas
Tasting advice
- Serving: between 12 and 15°C
- Food and wine pairing: to be enjoyed as an aperitif, it goes very well with roasted meats and grilled meats
- Aging potential: to drink now or wait 1 to 2 years
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