It brings fat, ampleness and potency to the wine. The blend is complemented with Cinsault that confers freshness, finesse and fruitiness. Finally, our oenologist adds a touch of Syrah to enhance the colour and structure of the cuvée.
They are picked in the freshness of the night at their ideal ripeness between sweetness and acidity and immediately cold-pressed. Only the first juices are retained from the press to ensure an optimal clear colour. This is followed by cold clearing and low-temperature fermentation in stainless steel vats to preserve the fruity flavours. Finally, they are placed on lees to age after fermentation with occasional stirring to make the wine denser and more complex.
The nose opens on flavours of white flowers (honeysuckle) and stone fruit (peach). The mouthfeel is rich, potent and fresh with remarkably long lasting flavours.
The ideal serving temperature is between 10 and 12°C.