The fabulous Mas Janeil terroir, at the foot of the Cathar castles, consists of a mixture of large chalk and schist that enables the grapes to achieve exceptional levels of ripeness.
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The grapes are harvested whole then de-stemmed. Winemaking: maceration in small concrete vats, mutage with whole grapes and daily punching down; 21 days of maceration on the marc. Maturation in a reductive environment, vats and barrels for four months before early bottling.
Beautiful ruby red colour. Intense aromas on the nose with fresh fruit (plum, cherry) notes paired with touches of spice (thyme, rosemary). Good balance between sweetness, acidity and tannic structure on the palate. Lots of volume, beautiful acidity in the finish that gives the wine freshness. The notes from the nose return on the palate with touches of spice.
In Organic Conversion
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