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| Varieties: |
 |
Grenache Noir (50%) for the body, the fullness and the fruit. Cinsault
(40%) for its freshness and its fruit. |
| Location: |
|
A Northern exposure. Grapevines on small hills and terraces. Its
privileged location, at the heart of a magnificent forest, constitutes
an closed environment with a unique climate. |
| Soil: |
|
Is constituted of chalky-sandstone, dated from the lower cretaceous
period of the secondary era (240 million years). The soil is of
a homogeneous structure and texture. |
| The age of the vines: |
|
The Grenache Noir: The Cinsault: |
| Cultivation: |
|
Grapevines are cultivated traditionally, some with natural grasses.
Debudding and thinning are done in summer. Production: 35 hl/ha |
| Vintages: |
|
100% hand-picked, bunches are harvested in light wooden boxes, the
grapes are then sorted on tables in the cellar. |
| Winemaking: |
|
Bleeding method, that is to say that after maceration,
the must is extracted when a balance between the color, acidity,
and tannins is achieved. The must is then made into wine using traditional
methods at temperatures not exceeding 18°c for about a fortnight. |
| Tasting: |
|
Wine with a brilliant pink robe and violet highlights. Its lively
and fresh nose develops on the fruity notes of cherries, red and
black currants. On the mouth, it is balanced and refined. |
| Should be served at 12°c. |
| This wine is to be tasted as an apéritif,
or to accompany grilled meats. |
