Orientation: South, south-west.
Soil: Quartz terraces with large pebbles.
Vineyards are 30 years old.
Yield: 40 Hl / Ha
Harvest: at full maturity and de-stemmed.
Pre-fermentation maceration: 7°C for 10 – 15 days.
Fermentation: 15 – 20 days, starting at 13 – 14°C until reaching 26 – 28°C.
Post-fermentation maceration: 4 – 5 days.
Press-juice and free-run juice are vinified separately and blended after tastings.
Ageing: 12 months in inert vats, then filtered and bottled.
Colour: Ruby red.
Nose: Smokey and spicy with red fruits.
Palate: Black cherries and blackcurrant.
Tannins: Soft and ripe.
Medium-bodied with good length.
Excellent with red meats and game, (roasted or in sauce), pasta dishes and cheeses.