Grenache, Syrah, Mourvèdre, Cinsault and Carignan.
The soil is made up of pebbles deposited by the Rhône river during the Quaternary Period and referred to locally as “Gress”.
The vines develop a very deep rooting system, digging down as far as the layers of clay.
The grapes are picked at phenolic maturity and harvested by machine.
After destemming, the grapes are fermented in concrete tanks for three to four weeks.
Each grape variety is vinified separately using traditional maceration. After a daily tasting, the wine will either be pumped over or left to rest, in order to gently extract the aromatic components, anthocyanins and tannins.
At the end of alcoholic fermentation, the temperature is allowed to increase to 30-33°C to assist the polymerization of the tannins
6 months in concrete tank
Colour: bright, deep, dark garnet
Nose: intense with notes of ripe fruit (blackcurrants/raspberries).
Palate: delicious and full. The ripe fruit and soft spices come through again on the palate. Pronounced yet soft, delicate tannins.
Recommended food pairing: roast rabbit, Provençal tart or ribs of beef
Serving temperature: 16-18°C
Ageing potential: 5 years[/vc_column_text][/vc_column][/vc_row]