Soil : Clay and limestone terraces
Grape varieties : Grenache and Syrah
Winemaking : Grapes bunches are fully de-stemmed. Cold maceration before fermentation for 12 hours. An average of 30% of the harvest is not crushed and undergoes a carbonic maceration. Two micro-oxygenations per day and a rack-and-return (“délestage”). The fermented wine (with skins) is then warmed for a short period before emptying the vat and pressing the skins.
Tasting : Aromas of black and red berries on the nose. On the palate, subtle notes of spice and liquorice with a hint of black olive, enveloped in velvety tannins.
Food pairing :
This wine can be drunk as an aperitif or with an hors d'oeuvre (for example a rocket salad) or lamb cutlets grilled with thyme.
Drink : Within 3 years
Serving temperature : 18 to 20°C
¤ 2013 Gold medal Gilbert and Gaillard
¤ 2014 Gold medal Gilbert and Gaillard