60% Grenache noir
Harvest at dawn, quick fermentation in thermoregulated stainless steel tanks for 12 to 14 days only to bring forth the fruit. Malolactic fermentation and ageing in stainless steel tanks.
Bottling in March, ageing in bottles.
The ruby color has a nice intensity.
The expressive nose reveals notes of jammy red fruits such as strawberry and raspberry.
In mouth, the attack is frank.
Nice balance between roundness and freshness, with notes of raspberry and cranberry.
The soft tannins are revealed in the finish.
Wine and food pairings
Cooked ham chiffonnade with herbs.
Monkfish medallion with smoked bacon and crunchy beets.
Roasted veal chop with cranberry sauce and celeriac purée.
Braised red cabbage with cranberries and cashews.
Matured cheese: Saint-Nectaire / Young Comté.
Technical DirectorJean-Paul Aubert
Vineyard size41 hectares under vines
Certified Organic Agriculture