Grape varieties : Syrah, Grenache, Cabernet-Sauvignon.

Grape harvest and maceration : Destemming and crushing. Fortnight maceration for the Grenache, the Syrah and the Cabernet Sauvignon.

Pressing and vinification : Pressing in a pneumatic press and traditional vinification in separate vats for each variety.

Blending and bottling : Tasting of the vintage before blending and light filtering before bottling.

Wine tasting notes : Lovely bright ruby robe, brilliant and fluid wine, red berry aromas (black and red currant). Secondary aromas of plum and prune develop after 4 years ageing.

Tips : Serve between 16° and 17 °C. Uncork an hour before serving.

Association Food and Wines : see our recipes.

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