| Grape varieties |
30% Carignan
30% Grenache Noir
30% Syrah
10% Cinsault
|
| Soil type |
Calcareous clay |
| Planted surface area |
30 hectares |
| Vinification method |
Only grapes in excellent condition are accepted. The grapes are pumped directly into the vats and juice bled off after 2-6 hours' maceration.
The juice is chilled to settle out.
The juice is fermented in vats with continuous monitoring of density and temperature.
A cooling system controls temperatures. |
| Tasting notes |
Fine colour.
Highly aromatic nose of red fruits. Crisp, highly complex wine. |
| Aging potential |
1 year |
| Serving temperature |
12° C |
| Food match |
Hors d'oeuvre
Cold meat, white meats |
