55 % Syrah
25 % Grenache
20 % Mourvèdre
A harvest « in green » is performed in spring, to keep the yield at 45 Hl/ha.
Harvesting is manual, the harvest is totally destemmed.
Wine making is traditional with temperature control.
Fermentation last 20 days.
Maceration on lees for 16 days.
Clarifying is done at cold temperature (5 to 8°)
Serve at 8/12°C
This wine will give pleasure on its own, or will accomodate traditional
summer dishes like broiled chops or cold cuts.