GrapesCinsaut N (100%)
Closure typeAgglomerated cork
Annual production2400 bottles
Soil: shallow clay-limestone.
Production area: 1 hectare.
Average age of vines: 35 years.
Planting density: 4500 plants/ha.
Pruning method: traditional open goblet.
Manual harvest: grapes first checked while on the vine, then put in small crates and stored in a cold room before destemming and manual selection on a sorting table.
Pre-fermentation maceration for two to three weeks.
Maturation in concrete eggs.
Colour: ruby. On the nose: cherry, raspberry and redcurrant. On the palate: fresh, rounded, harmonious with soft, elegant tannins.
Charcuterie, Finger food, Lamb, Mild cheeses, Hard cheeses.
13°C – 18°C