Red
wine
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Red
wine |
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| VARIETY | Composed with traditional Côtes de Provence varieties : 40% Syrah, 60 % Grenache Average age : 35 years – Output : 35 hl / ha |
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| EXPOSURE | South on hillsides | |||
| SOIL | Limestone and Clay | |||
| HARVEST | By hand in cases, from Sept 20th to Oct 8th. | |||
| PRODUCTION | Each variety is fermented separately. The wine is then matured in tanks from 12 months to 18 months, depending the characteristics of the vintage. The wine is commercialised only after it has been judged ready. | |||
| TASTING | Ruby ,with black reflections. Fig, sultanas and prune come first, then leather, rosemary and laurel. A delicate and liquoriced mouth: confirms the garrigues accents of Provence. A southern wine, most certainly |
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| TO EAT WITH | Red meat and game. | |||
