Upon reception the grapes are destemed, crushed and transferred right away in the vats. The peculiar maceration at cold temperatures for 24 to 48 hours allows the extraction of the aromas. Often the yeasting occurs naturally with its indigenous yeasts. After 20 years experience of vinification, the pumping over is slight allowing the tannins to be silken. The stage of barrelling finalises the vintage that has not been filtered before bottling to guarantee and render a natural wine.
The grapes are selected from a specific parcel of 35 year old vines planted in a clay and limestone soil, where the blend is composed of 95% Syrah and 5% Grenache.
Hand picked, destemed and crushed the yeasting is mostly naturally produced. The fermentation lasts for three weeks with a daily punching of the cap, and when the devatting begins only the press juice will be privileged.
This vintage is barrelled in oak vats for a year to mature. No filtering is needed. The result is a fine and fluid wine enriched and blossoming with flavours of black olives and garrigue.
The grape varieties are a blend of 50% Grenache and 50% Syrah which flourish in a clay and limestone soil. The grapes are hand picked.
The grapes are totally destemed and partially crushed. The pre fermenting maceration is practised in the cold for 48 hours before starting the fermentation that is controlled between 22° and 26°. It is accompanied daily by a slight pumping over. The maturing or ageing of the wine is performed half and half in a vat, a barrel and half hogshead over a period of 6 to 10 months. The assembling and bottling is done the following April.
Well balanced, this vintage exhales elegance and generosity enveloped in an aroma of blackcurrant.
This vintage is primarily from a parcel of Syrah planted in a deep and cool soil of clay and limestone. The grapes are totally destemed and partially crushed.
The pre fermenting maceration is practised in the cold for 48 hours before starting the fermentation that is controlled between 22° and 26°. It is accompanied daily by a slight pumping over. The maturing or ageing of the wine is in a vat.
The result is a peppery nose with silken and supple notes of red fruits.
This blend is a mix of Grenache and Cinsault, the same care and attention is put into the vinification as all other wines to realise a vintage destined for daily consummation.