Grape varieties:
Syrah, Grenache, Mourvèdre.
Terroir :
Clay-limestone
Average age of vines:
36 years.
Yield:
35 hl/ha.
Vineyard management / Farming:
Organic.
Winemaking process:
The grapes are completely destemmed and vinified by varietal. Four weeks of skin-contact maceration followed by a three-week fermentation with temperature control between 20 and 28°C.
Aging:
Concrete.
Tasting notes:
Dark red ruby color, cassis and dark fruits on the nose. Round and very well-balanced on the palate, soft tannins and nice minerality on the finish.
Food pairings:
Charcuterie, BBQ, roasted meats, lamb, cheeses, pasta dishes and pizza.
