50% Syrah, 25% Mourvèdre, 25% Grenache.
Rhône Valley pebbles.
Harvested by hand during the day, the grapes are sorted and destemmed in the cellar. The alcoholic fermentation is temperature controlled (25°C max). Daily extraction and homogenization operations take place: pumping-over, rack and return, cap-punching. Total vat time is one month.
Devatting and pressing of the pulp.
Aged in cement vats for 6 months.
Ruby red robe with shiny highlights.
Meaty on the nose with hints of bay leave; a second nose of stewed dishes.
A spicy palate, black olive, white pepper ; harmonious.
Complex and balanced.
Pork roast with prunes, lasagnes, bull stew with wild rice, boiled beef stew.
Can be served chilled.