GRAPE VARIETY
A majority of Grenache with a small percentage of Syrah and Mourvèdre.
SOIL
Quaternary-era terraces, with large round pebbles at the surface in a red clay matrix.
VINIFICATION
Grapes are destemmed.
Maceration for about 20 days.
Extraction made by pumping over and punching down. |
MATURING
In big oak barrels and vats for 12 to 15 months.
TASTING
Colour : bright, deep garnet colour.
Nose : complex, aromas of morello cherries and plums, with hints of roasted coffee and cinnamon.
Palate : fine and smooth tannins. Fleshy and long-lasting wine.
Aromas of leather, spices, and garrigue. |
