| Grape varieties |
 50 % Carignan Noir
30 % Syrah
20 % Grenache Noir |
| Soil type |
Calcareous clay |
| Surface area |
10 hectares |
| Alcohol content |
12°5 by vol. |
| Vinification method |
Carbonic maceration. The Grenache is left on the skins for 12 days, and the Carignan and Syrah for 15-18 days. The Syrah is aged in new oak and the Carignan in one season-old barrels. |
| Tasting notes |
Fine colour.
Complex structure and many-layered aromas heightened by aging in oak. |
| Serving temperature |
18° C |
| Food match |
Red meats
Game
Sauces
Cheese
|
| Aging potential |
3 -5 years |
| Cases |
6 Bordeaux-type bottles without separators |
| Bottle type |
Brown "Bordeaux Tradition" |
| Euro Palette |
600 bottles |
Médaille