WINEMAKING
The grapes are hand picked in early October as soon as they have reached optimum ripeness The bunches are carefully placed whole in crates to preserve their perfect condition and avoid any natural crushing Syrah and Carignan are vinified separately as whole grapes with carbonic maceration The other grape varieties are destemmed and vinified in the traditional way for 20 days at controlled temperatures Once fermentation is complete, the grapes are placed in new 225 liters French oak barrels for 12 months Unfiltered, the wine is bottled and aged in the bottle before being released for sale.

TASTING NOTES
The colour is an intense ruby with a mahogany hue The bouquet screams concentrated, very ripe black fruits, toasted spices and toasted oak The palate is lush and opulent with velvety tannins The black fruit flavours blackberries, black cherries and plums reappear with a complex empyreumatic framework leading to mint The finish is long with perfect balance.

WINE AND FOOD PAIRING
To be enjoyed with roasted red meats, poultry in sauce or mature cheeses.