After a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins.

Deep garnet red in color, this wine offers aromas of blackcurrant, raspberry, and a touch of white pepper. The palate is juicy and full-bodied, with ripe red fruit flavors, subtle roasted notes, and silky, refined tannins.

6 months in concrete vats and stainless steel tanks.

The grapes are picked at phenolic maturity and are mainly harvested by machine.

Pairs beautifully with grilled lamb, roast beef, pork tenderloin, and herb-roasted chicken. It also complements hearty pasta dishes, charcuterie, aged cheeses, and roasted vegetables.

It is made up of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand… All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day.