Plots rigorously selected from the “Vin de Pays production area”now called I.G.P. The vines grow on clay and limestone soils.
The two grapes varieties are harvested separately since their maturation does not take place at the same time. The grapes are de-stemmed, crushed and fermented with regular pump overs (two daily over peak fermentation) to extract colour, flavour and tannins. After 3 weeks ‘on skins’ the fermenters are drained off and the skins pressed. The blend is made before malolactic fermentation. The wine is aged for 8 months in a concrete tank.
· Color: purple red.
· Aroma: powerful and animal, with notes of mocha and vanilla.
· Palate: the attack is round and smooth. The tannins are present yet soft. It finishes with caramel and coffee notes.
Mediterranean dishes made with red/green peppers, cold smoked meats and cassoulet.