GrapesSyrah (37%) / Grenache (25%) / Cinsault (23%) / Mourvèdre (15%)
Terroir & viticulture
VITICULTURE: Manual harvest using small crates. First checking/sorting of the grapes on the vine. Harvest stored in a cold room. Manuel sorting table for second check. Grapes are then crushed and transferred by the action of peristaltic pump into stainless steel tanks.
WinemakingIn temperature-controlled stainless steel tanks. Cold soak pre-fermentation, then yeast strains are added to start the alcoholic fermentation. The cuvaison will last for 21 to 28 days under controlled temperature. Maturation in temperature-controlled stainless steel tanks and oak barrels of 225 and 400L.
COLOUR: Ruby; hints of purple.
NOSE: Morello cherry; myrtle; spices (cardamom, black pepper).
PALATE: Plums: blackcurrants; acacia; black pepper; hint of new oak.
Food matchesRack of lamb; Gressingham duck with new potatoes, rosemary and rock salt; charcuterie.
Between 15° and 18°
DRINKING WINDOW: to 2024
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