Gravelly deposits (calcareous platelets) over a clay matrix. Loess, a deep well-draining soil providing a constant supply of water, without excess, throughout the vine’s vegetative cycle. The Syrah on this type of soil will lend our blend fruit and suppleness.
The grapes are picked at phenolic maturity and harvested by machine, early in the morning.
In concrete tanks for four weeks. At the start of fermentation, we carry out a rack and return operation, followed by staggered pumping over operations each day to gently extract the aromatic substances, anthocyanins and tannins. The temperature of the alcoholic fermentation is checked and regulated. At the very end of the alcoholic fermentation, the temperature is allowed to rise to around 30°C to help the polymerization of the tannins.
Aging in concrete tanks.
Colour: Bright, deep garnet with purple hints
Nose: Generous, powerful and intensely fruity.
Palate: The palate is full and concentrated, there is a lovely freshness on the entry with gorgeous red fruit accompanied by powerful, melted tannins. The finish is persistent with slightly smoky notes and a hint of liquorice.
Best served between 16 – 18 degrees and paired with chicken.