Grape varieties:
Syrah, black Grenache, Mourvèdre.
Terroir :
Clay-limestone
Average age of vines:
34 years.
Yield:
43 hl/ha.
Vineyard management / Farming:
Organic.
Winemaking process:
Vinified by varietal. Total destemming of the grapes. 4 weeks of skin-contact maceration followed by 3-weeks fermentation at a temperature between 20 and 28°C.
Aging:
Concrete.
Tasting notes:
Deep red ruby color. Cherry, juniper and garrigue on the nose. A round full body, with some spice notes and a complex finish.
Food pairings:
Charcuterie, barbecue, chili, roasted meats, cheeses, pasta dishes, pizz
