Appellation
IGP Pays d’OcTerroir
Clay-loam and clay-limestoneProduction surface area
1.16 hectaresGrapes
86% Syrah - 14% Cabernet SauvignonAverage age of vines
4 years / Syrah
30 years / Cabernet Sauvignon
Planting concentration
3,600 to 5,500 vines / hectare
Pruning technique
Guyot and Royat
Yield
39 hectolitres / hectare
Harvest
Manual in small crates. First grape assessment on vine. Harvest kept in a cold room. Sorting table before vatting. Harvest dates 19 September 2019 (Syrah) and 9 October 2019 (Cabernet Sauvignon).
Maturing
Thermo-regulated stainless steel vats / 8 months.
Vinification
Grape varieties vinified separately in thermo-regulated stainless steel vats. Cold stabilisation, settling and alcoholic fermentation initiated at 16° to 18°C.
Analytical data
Alcohol 14° | Residual sugar <0.8g/L
pH 3.67 | Total acidity 3.36
Consultant oenologist
Claude Gros
Annual production
6,200 bottles
Bottled on 27th April 2020
Tasting notes
Ruby red. Notes of raspberries on the nose. Fresh red fruit on the palate leading to a delightful, silky smooth finish.
Food matches
A perfect partner for grilled ribs with creamed potatoes.Serving
Serve at 16° to 18°C.
