Grape varieties:
Syrah.
Terroir:
Clay-limestone.
Average age of vines:
20 years.
Yield:
55 hl/ha.
Vineyard management / Farming:
Sustainable.
Wine making process:
All grapes are destemmed. Five weeks of skin-contact maceration, followed by three weeks of fermentation between 20 and 28°C.
Aging:
6 months in concrete.
Tasting notes:
Deep purple color. Red fruit and spices on the nose Follow on the palate with great harmony, velvety tannins and a spicy finish.
Food pairings:
Chicken liver salad, Dauphinois gratin, Blood sausage with onion cream sauce. White and pink meats, in sauce, grilled or roasted, barbecued. Saint-Marcellin, Saint-Félicien.
