It was one of the first red grape varieties in Roussillon. The New World influence wished to express Grenache Noir on this “fresh” terroir, resulting in a fresh style of Grenache, with ample but subtle, silky tannins. The aromatic profile presents red fruit and black cherry with a hint of liquorice, contributing to a fragrant red wine.
The vines are trellised and the grapes are harvested at optimum maturity in order to express a maximum of fruit, while maintaining a beautiful freshness.
After destemming followed by light crushing, the grapes are pumped directly to red fermenters and undergo a pre-fermentation cold maceration of 3 days. Fermentation is then carried out around 26°C and the work of the extraction is achieved by pumping over.
Before the completion of alcoholic fermentation, gentle pressing occurs to retain maximum fruit. Fermentation ends in the liquid phase followed by malolactic fermentation.
Bottling takes place after one year of aging in vats.
Typical aromas of Grenache noir : red fruits and black cherry, but also a liquorice finish which contributes to the very fragant character of this wine
Ample, fresh, supple with extremely silky tannins.