Description

Winemaking

Picked by hand at the beginning of October in two passes at 3 days’ interval for the Grenache, and in a single pass for the Mourvèdre. A first sort is carried out on the bush, before destemming and sorting in the cellar. Vinified in wooden vats to encourage gentle extractions and to soften the tannins. Light manual cap punching for the first three days, followed by two days’ rest. Then light pumping over by hand for one minute over three days (until the end of fermentation). Spontaneous onset of malolactic fermentation. No SO2 before vatting or during fermentation.

Grape Varieties

Grenache (33 ares planted in 1920)

Tasting Note

Garnet red with ruby highlights. An intense and complex aromatic palette on the nose, which is full of finesse. Marked notes of ripe, cooked black fruit give way to subtle aromas of black pepper and liquorice after airing, finishing with a hint of vanilla.