GrapesGrenache (50%) / Syrah (40%) / Cinsault (10%)
Terroir & viticulture
ALTITUDE: 400 m; SOILS: sandstone and shale.
YIELDS: 20 hl / ha.
VITICULTURE: Organic conversion; Manual harvesting, small crates.
WinemakingGrapes destemmed and crushed. Temperature-controlled stainless steel tank fermentation with gentle pumping over and punching down. 2 - 3 weeks skin maceration. Selection of free-run juice without pressing. Racking, blending; ageing for 10-12 months: 50% stainless steel tank, 40% old barrels and 10% new barrels. Bottling dates dependent upon the lunar calendar.
NOSE: black fruits; coffee grounds; white pepper.
PALATE: blackcurrants, plum; herbs, warm spice; gentle tannins