Terroir
This soil is composed of large smooth pebbles terrace (from old Rhône riverbed) with sandy red clay.

Harvesting
The crop is hand-harvested and sorted out when maturity is to its optimum level.

Vinification
The wine is vinified in concrete tanks. Vatting lasts between 3 and 4 weeks with a fermenting temperature which does not exceed 32°C.

Maturing
This wine is aged in vats and in big wooden casks from 15 to 18 months.

Tasting
Colour: bright, deep, dark garnet.
Nose: cintense with notes of ripe fruit (blackcurrants/raspberries).
Palate: it has a lot of fatness and strength with spicy aromas developing into leather