Soil : Alluvium
Grape varieties : 40% Merlot, Caladoc, Carignan, Grenache and Syrah
Winemaking : Grapes bunches are fully de-stemmed. There follows a short vinification of 7 to 8 days with gentle extraction. Fermentation temperatures are maintained at a maximum of 28 to 30°C. The grape varietal wines are blended after fermentation.
Tasting : An intense blackcurrant colour with purple tints. Aromas of black and red berries on the nose with notes of forest floor and thyme. On the palate generous, mouth-filling flavours of small black berries, pepper and resin are revealed.
Food pairing :
Will compliment meatier fish such as red mullet, poultry or white meat, for example stuffed chicken fillets or pork cooked with chorizo.
Drink : Within 2 to 3 years.
Serving temperature : 17°C
Awards : Gold medal Gilbert et Gaillard 2018