IGP Vaucluse

40% Cinsault - 30% Grenache - 10% Merlot - 10% Cabernet Sauvignon - 10% Syrah

• 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

• Climate: Mediterranean
• Soil type: clayey with alluvium

• Cultivation: sustainable, HVE 3
• Vineyard management method: cordon training, disbudding
• Yield: 45hl/ha

30 to 50 years old

13,5%

• 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

• 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

50% Cinsault - 30% Grenache - 20% Syrah

• 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

• Climate: Mediterranean
• Soil type: clay-loam

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

15 to 30 years old

13%

• 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

• 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