Technical characteristics
Grapes
40% Cinsault - 30% Grenache - 10% Merlot - 10% Cabernet Sauvignon - 10% Syrah
Winemaking
- Vatting: completely destemmed, maceration for approximately 14 days; alcoholic fermentation between 25 and 28°C, ambient yeast is used to allow the optimal expression of our terroir
- Aging: in concrete vats
Terroir
- Climate: Mediterranean
- Soil type: clayey with alluvium
Cultural practice
- Cultivation: sustainable, HVE 3
- Vineyard management method: cordon training, disbudding
- Yield: 45hl/ha
Age of vines
30 to 50 years old
Alcohol
13,5%
Tasting notes
- Colour: deep garnet red with ruby hues
- Nose: rich, spicy and warm
- Palate: a silky veil of red fruit and blackberry, with a hint of garrigue; lovely, fresh finish
Tasting advice
- Serving: between 16 and 18°C
- Food and wine pairing: to be enjoyed with roast meat, during a summer meal, and our favorite, with a grilled duck breast
- Aging potential: to drink now or wait 1 to 3 years
Order our wines
