Appearance: deep garnet red.

Nose: intense, fruity (blackcurrant/ raspberry) and complemented by notes of white pepper.

Palate: this wine is juicy, powerful and fruity (red fruits notes) on the palate, with lovely roasted notes. There are silky and delicate tannins. 

Sommelier's advice: Recommended food pairing: young milk-fed lamb.

Serving temperature: 16-18°C.

Ageing potential: 3-5 years.

Grape variety/varieties: Mainly Grenache and Syrah.

Harvest: The grapes are picked at phenolic maturity and are mainly harvested by machine.

Soil: It is made up of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand… All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day.

Vinification: After a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins. 

Ageing: 6 months in concrete vats and stainless steel tanks.

Alcohol content: 14