The constant search for improvement in our viticulture techniques as well as in our winemaking and maturing methods has enabled us to produce an unexpected wine from the Tautavel terroir with this blend of Syrah and Viognier.

  • organic


Winemaking techniques

This cuvée is a blend of Syrah and Viognier. The two grape varieties are harvested together, the Syrah is destemmed and co-vinified with the unstemmed Viognier. The grapes are first worked at low temperature. A leaven is incorporated 48 hours after the vatting so that the start of fermentation and the rise in temperature are fast. The vinification is done at a temperature of 25°C and is followed by a maceration at 30°C with stirring of the lees. A quick ageing in amphora allows to refine the tannins and reinforces the minerality.

Tasting notes

Bright color with hints of fresh cherries. Spicy nose, mixing pepper, licorice and grapefruit.
The attack is fresh, crisp, the mid-palate mineral and the finish marked by notes of grapefruit zest.

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