Green harvesting is carried out manually in July to limit the production to 40Hl/Ha, allowing the aromas to be concentrated in a few bunches. Harvesting is also done by hand for better quality control.
Cold pre-fermentation maceration of a Mourvèdre vat, Fermentation by indigenous yeasts in temperature-controlled vats.
Aged for 18 months in French oak demi-muids, with strong toasting. This toasting allows the development of a smoky, toasted, almost roasted aroma.
A vintage with good ageing potential (about 15 years)
This wine is characterised by a rich and powerful nose, immediately recognisable by notes of white pepper and candied red fruit. A delicate attack gives way to silky, mellow tannins, with a beautiful aromatic persistence.