To ensure high-quality grapes, we harvest the Syrah and Grenache before they are fully ripe. Fermentation begins at 22°C with daily pumping over. All of the vats are tasted before and after every action. Finally, we perform ‘millefeuille’ co-fermentation, alternating between layers of crushed and whole grapes of three or four different varieties. This technique adds complexity.
The characteristic aromas of ripe berries, cocoa, leather and spice give way to red fruit, blackcurrant and a touch of earth, borne up by soft, silky tannins. The wine should be decanted before serving to better showcase its rich complexity and delicate finish.