Menu
Vineyards: 13 ha
Soil: Calcereous splits
Maceration of 12 to 15 days with daily pumping overs.
Fermentation at 24 – 26°C. Vat ageing during 9 months.
Appearance : Nice red colour
Nose : Generous and very aromatic. Garrigue scents, liquorice and black olive.
Palate : Soft and velvety wines showing a nice minerality. Discreet tannins, long and expressive mouth.
Great pairing with lamb-based meals, fried mushrooms and Tbone steak.