To obtain a quality wine demands healthy grapes at harvest and a potential alcohol content of at least 12% by volume.
The grapes that go into this wine undergo traditional vinification, the different varieties being fermented separately in vats for around 10 days at 28-30°C maximum. Densities and temperatures are continuously monitored and if necessary, the wines are chilled to stay within the temperature range mentioned above.
The wines are vat-aged for 12 months, during which their characteristics and quality are monitored.
They are then run off into foudres in the barrel-aging cellar where they stay for 3, 4 or 5 years depending on how they develop.
Tasting notes
• Appearance: brilliant ruby colour with reddish-orange tints
• Bouquet: pleasant nose of red fruit and spices, evolving to notes of leather and dried herbs. Fine complexity.
• Palate: full and generous front of palate with tannins that impart structure without astringency.
Serving temperature
18° C
Food match
Red meats, grilled or in sauce
Roast game (wild boar, venison)
