Orientation: South, south-east.
Soil: Pebbled sandstone terraces.
Grenache Noir: 100%
Vineyards are 30 years old.
Harvest: at optimal maturity, de-stemmed and pressed.
Fermentation & maceration: 25°C for 7 days with daily pumping over.
Post-fermentation maceration: 4 – 6 days.
Ageing: 3 months on fine lees, then filtered and bottled.
Colour: Bright, elegant ruby red.
Nose & Palate: Raspberry, blackberry, cherry and prune are complemented by the spicy warmth of white pepper.
Tannins: Soft and ripe.
Pleasant minerality and good length.
Perfect to share with friends over tapas, pizza or a curry.
Will also pair well with pork chops or a Sunday roast.