Our selection of red wines

GRAPES VARIETIES

60 % Grenache
40 % Syrah

VINIFICATION

All grapes are destemmed and hand-sorted.
Cold maceration for 72 hours at 8°C prior to fermentation.
Fermentation period of 12 days (Grenache) and 8 days (Syrah) at controlled temperature of 22°C.
Rack and return and pump over with aeration during the first four days of fermentation.

TASTING NOTES

This blend of Grenache and Syrah has a bouquet of red fruit and spice.
On the palate, it is silky and mouth-filling, with ripe cherry notes and good length.
Can be enjoyed young with grilled meats, or aged for a couple of years and then paired with cheese or game.

GRAPES VARIETIES

50 % Syrah
35 % Grenache
15 % Mourvèdre

VINIFICATION

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.
Maceration is around 15 days for grenache, around 25 days for syrah and mourvedre.
Wine remains in stainless steel vats 10 months prior to bottling.

TASTING NOTES

Serve at 16/18°C.
This  powerful wine with subtle tannins will suit elaborate dishes.
Or try simple lamb chops grilled on a vine fire.

GRAPES VARIETIES

60 % Syrah
25 % Mourvèdre
15 % Grenache

VINIFICATION

A harvest « in green » is performed in Spring for a better bunch selection.
Harvesting is manual for a yield of 45Hl / ha.
The harvest is totally destemmed.
Parcel selection is applied during the harvest and wine making is traditional.
Maceration lasts from 25 to 35 days with a temperature control between 24 and 26°C.
Pumping over the cap is performed twice daily to get the possible extraction.
Maturing in oak vats lasts for 10 months, new and one year vats are used.

TASTING NOTES

Good deep colour. Subtle bouquet with a soft vanilla touch.
A very delicate mix of the Languedoc varietals, a full body, with a touch of licorice framed by well softened tannins.
Serve at 18°C . This wine is subtle  yet powerful, and it will match meat dishes or a nice cheese board.

GRAPES VARIETIES

90 % Syrah
10 % Grenache

VINIFICATION

A harvest « in green » is performed in July in the selected parcels for a better bunch selection.
Harvesting is manual for a yield of 30 Hl/ha.
The harvest is totally destemmed.
Wine making is traditional. Maceration is around 60 days with a temperature control between 24 and 26°C . Pumping over the cap is performed twice daily to get the best possible extraction.
Maturing in oak vats lasts for 18 months, with two year old barrels.
Barrels are selected according to the must and concentration in order to get fine tannins.

TASTING NOTES

This wine is without filtration. It is therefore advisable to decant it before serving.
Opening ahead of time will also give the wine a better chance to breathe and express fully its complexity.
Serve at 18°C . This wine is a perfect match for venison and elaborate meat dishes, like « sauté de bœuf aux olives » or stews.

GRAPES VARIETIES

70 % Mourvèdre
20 % Grenache
10 % Syrah Schiste

VINIFICATION

Grapes are hand-harvested when fully ripe.
All varieties are destemmed and sorted.
Long fermentation period at controlled temperature:
40 days for Mourvèdre, 25 days for Grenache, 35 days for Syrah.

TASTING NOTES

Deep garnet with hints of dark red.
Complex, spicy nose with vanilla and floral notes.
Mourvèdre dominates the blend, bringing opulence and concentration on the palate, with silky tannins; thanks to the quality of the tannins, this wine can be aged for 10-15 years.
Decant for 2–3 hours before serving at 17°C.