DESIGNATION OF ORIGIN
Viticulture: Clay and calcareous soil. Each year analysis of both the soil and leaves is undertaken, so that each plot is best utilised. Systematic prunings are held to obtain a balance between leaf surface and fruit. Night harvest is made at the suitable moment of maturity, ensuring the adequate temperature of the fruit.
Vinification: Prefermentative maceration at low controlled temperature (10ºC). Temperature controlled fermentation(24-27ºC)with pumpings and “delestages”. 50% of the wine is aged in oak barrels for 4 months.
It exhibits a dense ruby/purple-tinged color as well as delicious, crunchy black cherry and raspberry fruit with notions of cocoa & vanilla thanks to a slight stay in oak barrels. This medium to full bodied, pure, fruity, savory Grenache should drink well for 3 years.