Grape varieties:
Grenache Noir, Syrah.
Terroir:
Typical Villafranchian terraces (layers of solidified mineral sediments and organic matter deposited by the inland seas of the Mesozoic and Tertiary periods. The subsoil contains sand and red clay).
Average vine of age:
30 years.
Yield:
43 hl/ha.
Vineyard management / Farming:
Sustainable.
Winemaking process:
The grapes are fully destemmed and vinified by varietal. Three weeks of skin-contact maceration followed by a 10-days fermentation at temperatures between 20 and 28°C.
Aging:
Concrete tanks.
Tasting notes:
Red ruby color, black fruits, rosemary, and fresh laurel on the nose. Warm and round on the palate, bringing out the region’s garrigues notes with smooth tannins and nice minerality.
Food pairings:
White meats, barbecue, pork, cheeses, pasta dishes, ethnic food.
