Quartz terraces with large pebbles
Grape variety : 60 % Syrah – 20% Grenache – 20% Mourvèdre
Yield : 40 Hl / Ha
Vineyards are 30 years old.
Harvested at full maturity, the grapes are then de-stemmed and undergo a pre-fermentation during 15 to 18 days at 7°C then at 13-14° C for 12 to 15 days until they reach a temperature of 26 to 28 ° C . Short maceration of 4 to 5 days.
Pumping over during 18 to 25 days according to tastings.
The must obtained from the presses is vinified separately from juices collected from dripping.
After 12 months in vats covered with « epoxy » or stainless steel, they are fined then filtered. Bottling takes place at 3 different times.
Smoked and spicy nose,
Black cherries on the palate. Soft tannins.
Red meats and game, roasted or in sauce.
Pasta dishes, and cheeses