Depending on the year, the blend may vary:
- Grenache 70 – 75%
- Syrah 15 – 20%
- Mourvèdre 10 – 15%
- Cinsault and Clairette 2 – 5%
- Counoise and Vaccarèse 1 – 2%
VINIFICATION
The grapes harvested manually undergo a rigorous qualitative sorting. They are completely de-stemmed and refrigerated at 14°C for a pre-fermentation cold maceration in order to extract as much fruit and color as possible. The grapes are vinified in self-pickling stainless steel vats with temperature regulation. Pigeage is done gently for a noble extraction. The vinification is preferably done by ‘double grape variety’.
Depending on the typicality of the wine, the vatting period is 20 to 26 days.
Oak Lightning (30-40%)
Stainless steel tank (40 to 45%)
Barrel (20 to 25%)
After 12 to 15 months of ageing, the wines are blended to be bottled.
FOOD AND WINE PAIRING
- Furred and feathered game
- Red meats (leg of lamb, roast beef)
- Meat in sauce
- Spicy and exotic cuisines
- Full-bodied cheeses (sheep, goat, etc.).
