Grenache, Syrah, Mourvèdre and Carignan. We co-ferment different grape varieties. Fermentation give way to the traditional Rhone Valley method, which consists of submerging the pomace cap at the end of fermentation. This final extraction, conducted at 28°C, is comparable to an infusion. While respecting and preserving the aromas and flavours of stewed red fruit, it allows the wine to acquire velvety tannins and roundness. It also guarantees good length on the palate.
Nose: Expressive, with notes of fresh red fruit.
Palate: a warm, powerful wine combining flavours of mild spices, black olives and stone fruits. Ample and supple, with velvety tannins.