inification : The harvest date is set when there is a good balance between sugar /acidity and after tasting the grapes. The grapes are harvested mechanically, stemmed, crushed and the juice is poured into vats. Alcoholic fermentation occurs between 25 and 28°C using selected yeasts, followed by a 10 day maturation period and malolactic fermentation. The wine is then naturally clarified by deposit removal and filtering. The wine is filtered again and bottled under sterile conditions at the winery.

asting notes : "This wine has a garnet red color and the nose is a blend of delicate hints of roasted coffee beans, red fruit, licorice and the garrigue. The silky tannins make the wine elegant and accomodating on the palate. A very harmonious blend."

erving suggestions : This wine would go well with barbecued meat (e.g. magret duck or prime rib). It would also be perfect with slow cooked dishes such as sauteed veal with olives.

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