Hand-picked in crates, sorted in the vineyard and in the cellar if necessary. De-stemming, vatting by gravity, regular pumping over to favour gentle extraction in order to respect the aromas and the quality of the tannins - vatting time of 25 to 30 days. Each grape variety is vinified separately.
10 months in vats.
5 to 7 years
This wine has a nice bright ruby colour. The nose is based on black fruits, such as cherries, and also olives, all of which is enhanced by slightly peppery spices. The palate is fruity, fresh, elegant and slightly acidic. More pronounced spicy notes of clove and grey pepper come at the end.
food & wine pairing
It will accompany a rack of lamb with thyme, red meat with a pepper sauce or Espelette pepper sauce. It is a perfect match for roast chicken with cayenne pepper. Finally, try it with a Saint Point cheese.