Appearance: deep and dark ruby red. The nose is a mix of fresh fruits sherry, strawberry and prune with spices like pepper and nutmeg. Then rosted flavours complete this first nose. The palate : the freshness makes the starting, then the coated tannins of the Grenache lengthens the wine in the mouth. The fatness and the "sucrosité" make a greedy balance with acidity and tannins. The fruity flavours dominate, strengthened by spices and roasted cacao.
Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Aged on lees 70% in tanks and 30% in large barrels (foudres). Food pairing:Red meat, white meat, pizza, barbecued, pasta, cheeses.
Traditional maceration for the 3 grapes varieties : 2 weeks. Some lot if Syrah and Grenache start with high temperature. Only grapes : no wood, no sugar, no acid… Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Short ageing on lees only in tanks. Deep red colour. Immediate and fresh nose based on red fruit mixed with toasted hints. An easy approach in the palate, with fullness and roundness : soft tannins. Flavours are obviously red fruit (strawberry and cherry) driven with some pepper. A good length based on freshness and roundness.