This grape variety is a blend of 60% Grenache, 30% Syrah and 10% Cinsault which blooms to its full potential in this clay and limestone soil.
The grapes are totally destemed and partially crushed. The maceration and pre fermentation is carried out at cold temperatures for 48 hours before the beginning of the actual fermentation, which is controlled between 22° and 26°. It is then closely accompanied by a daily, light pumping over. Half of the maturing is done in vats and the other half in barrels and puncheons for six to ten months. The blending and bottling are realised in April of the following year.
Well balanced, this vintage emanates excellence and generosity; enveloped with a deep aroma of blackcurrant.