Grape varieties:
Syrah, Grenache.
Terroir :
Clay-limestone and stony soil terraces.
Average age of vines:
30 years.
Yield:
43 hl/ha
Vineyard management / Farming:
Sustainable.
Wine making process:
The grapes are fully destemmed and vinified by varietal. 5 weeks of skin-contact maceration, followed by approximately 3 weeks of fermentation between 20 and 28°C. 5 weeks of skin maceration. Fermentation for nearly 3 weeks with temperatures controlled between 20 and 28°C.
Aging:
One part is aged for 18 months in 500-liter French oak barrels, the rest in concrete, then blended. The percentages vary according the vintage.
Tasting notes:
Deep, brilliant red garnet color. The nose offers aromas of ripe red fruits, such as cherry and blackcurrant, along with a hint of warm spices. The palate is smooth and powerful, with fine tannins and a long. lingering finish.
Food pairings / Pairing to:
Red meats, game, BBQ, aged cheeses.
