About the wine
The parcels of vines are situated at an altitude where the temperature is cooler and are ideal for the production of dry red wines. The schist soil offers mineral characteristics, elegance and strength to the wines. The high density of the rootstock per hectare (6,000 rootstock/ha) allows the vines to grow roots deep underground where they find adequate water supplies. The dry red wines are fermented in vats with a cold maceration beforehand and a warm fermentation afterwards. These various stages gently extract the aromas, colour and ensure silky tannins. The maturing is essentially carried out in vats, in view of obtaining a fruit forward style of wine. The red berry aromas of the Grenache Noir are retained. The use of oak barrel ageing offers structure to the Syrah, the Mourvèdre and the best batches of Grenache, by also adding length. 18 months maturation, 30% in oak.
Grenache noir offers red berry, licorice and caramel aromas. Mourvèdre and Syrah, which are much stronger, contribute structure, strength and complexity.