Grape varieties: 50% Grenache, 25% Mourvèdre, 25% Syrah
Average age of the vines: 35 years
Soil type: sand and pebbles
Alcohol percentage: 13,5 %
Total SO2: 30-40 mg/L
Vinification : we harvest at night to prevent oxidation, avoid the use of SO2, keep the freshness and protect the aromas of the grapes. Natural yeasts are used for high-temperature fermentation at 32°C (89°F), followed by a long period of maceration under pomace up to 15 days to extract tannins and anthocyanins. A work on fine lees allows the extraction of aromas and structure.
Food & wine pairing: to be enjoyed all year long, pairs well with cooked meat, charcuterie and cheese. Excellent with spicy food.
Service: 18-20°C (64-68°F)
Certifications: ECOCERT, DEMETER, NOP, BIOSUISSE