Sustainable viticulture, de-budding, de-leafing and green harvest to limit the yield and increase the quality. Hand-picking into small cases and fast transportation to the winery to avoid berries’ crushing and oxidation. Desteming, gentle crushing. Fermentation at 28°C, followed by a 3 week maceration. The tannic Grenache and Syrah are aged in French oak barrels (1/3 new, 1/3 one wine, 1/3 two wines), while the softer Grenache is matured in concrete vats and 100 year old oak vats to preserve the fruit. Bottling takes place in March, after more than a year of ageing and a light filtering.
“Suppleness and Finesse”
Colour – Dark ruby.
Nose – Aromas of dark fruits, violets and cedar, ending on notes of thyme and coffee beans.
Palate – Ample and elegant with apparent yet soft tannins. Flavours of wild berries and black cherries. The finale is remarkably long.
Serve at 17°C.
Lamb stew with olives, beef with truffle sauce, beef tartare with “cèpes” risotto, chocolate pie