Grape varieties

Syrah 35 % Carignan 35 % Grenache noir 30 %

Terroir

Schistose marls The vines, cultivated as trellis and gobelets, are harvested at an optimal phenolic maturity in order to garantee a high quality of tannins and a beautiful elegance of the fruit.

Vinification

After destemming followed by light crushing, the grapes are vatted directly. Fermentation is then carried out around 26°C and the work of the wine is done by pumping over. The vatting is more or less long depending on the grape varieties. After pressing and rackling, the wines are blended to achieve malolactic fermentation in French oak barrels and then continue their aging for 12 months. Bottling takes place after one year of aging.

Nose

Beautiful maturity with a nose of remarkable complexity where the oak and the fruit respect each other.

Palate

Develops noble and powerful tannins which, combined with an atractive roundness, give great fullness to the wine.