Yield: 60 Hl/Ha
Soil: clay-rich chalky slopes covered with marine fossils.
Age of the vines: 19 years
Fermentation at 26°C. Short maceration to extract supple tannins. Classic vinification method with gentle pumping over and delestage during three weeks of fermentation.
With a deep ruby colour, this wine’s bouquet reveals aromas of red berries with hints of spices and dark chocolate.
The well-integrated structure offers an elegant palate with a lingering finish.
This wine could be tasted with salads, spicy meals or lamb “à la Provençale”.