Harvesting by hand in 18kg crates at perfect ripeness. The four grape varieties are vinified separately in traditional fashion in small, temperature-controlled concrete vats. The Carignan is vinified for three weeks using carbonic maceration. The grapes are put into vats at a low temperature with no added CO2, yeast is added to trigger fermentation immediately, and the carbon dioxide that is released protects the wine from oxidation. To bring out the fruit and a supple style, extraction is gentle, obtained via short periods of punching down repeated daily at the beginning of the fermentation process. Maceration lasts for a total of 30 days. Maturation from mid-November; the blend of grape varieties is matured in perfectly topped up concrete vats to preserve the red fruit and garrigue aromas. The wine is filtered before being stored in an airtight environment. Every precaution is taken to protect the wine from oxidation and microbiological faults in the bottle.
Dark garnet colour with hints of purple. The nose offers red fruit (blackcurrant, blueberry), black fruit (plum, blackberry) and cherry jam aromas, underscored by garrigue notes. Bursting with ripeness on the palate, offering beautiful balance between smooth tannins and freshness. The precision of the fruit and the cleanness of the aromas continues into a gourmet, harmonious finish.