GrapesMerlot (50 %) / Mourvèdre (50 %)
ViticultureManual harvest, picking only the healthiest, ripest grapes; harvested in small crates; destemming.
WinemakingFermentation in resin vats at around 25°C; daily pumping over during alcoholic fermentation; further pumping over carried out in the four weeks of vatting as and when necessary after degustation; malolactic fermentation at the end of alcoholic fermentation.
Nose: ripe red berry fruits.
Palate: supple tannins; fresh fruit.