80% Grenache, 10% Syrah, 10% Mourvèdre
Vinified at the estate, the wines come from grapes manually harvested from the oldest vines, de-stemmed and put into tanks with natural yeast. Fermentation lasts 5 to 8 weeks, at a temperature of 22 / 25°C with soft extractions and a regular work of the lees. After a pneumatic pressure, blending of free run wine and press wine. Maturing 18 months, apart in oak barrel (80%) and the other part is traditionally matured in a tank (20%).
Nose: Black liquorice and cacao complete the aromas of raspberry and black olive tapennade. Palate: Fine intense tannins in the mouth with notes of fresh red fruits and wet spices from pine tree forest. Long and rich finish with an unusual fresh and complex minerality length.