Technical characteristics

Grapes

65% Grenache - 15% Carignan - 15% Mourvèdre - 5% Cinsault

Winemaking

  • Vatting: completely destemmed, maceration for approximately 21 days; alcoholic fermentation between 25 and 28°C, ambient yeast is used to allow the optimal expression of our terroir
  • Aging: in concrete vats to promote micro-oxygenation without adding tannins in order to maintain a beautiful freshness and a bouquet of red fruits

Terroir

  • Climate: Mediterranean
  • Soil type: clay with alluvium, stony "clay-limestone"

Cultural practice

  • Cultivation: sustainable, HVE 3
  • Vineyard management method: cordon training, disbudding
  • Yield: 40hl/ha

Age of vines

30 to 80 years old

Alcohol

14,5%

Tasting notes

  • Colour: cherry with ruby hues
  • Nose: complex, very spicy, roasted hazelnuts
  • Palate: full-bodied and generous, with tannins that are present but pleasant; a powerful, nicely mature finish

Tasting advice

  • Serving: between 16 and 18°C
  • Food and wine pairing: goes well with roast meats, grilled meats, cheese, and our favorite, roast veal
  • Aging potential: to be enjoyed when young but can be aged for 3 to 4 years
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