TASTING NOTES
Color: Ruby with intense reflections and slightly tiled
Nose: Nose of jammy and spicy garrigue. Subtle notes of black fruit and gingerbread
Mouth: Fine and elegant tannins and form a beautiful balance with liveliness
Food and wine pairing and service advice
To be served with grilled meats from Aubrac, local dishes and Larzac cheeses. To be enjoyed now or kept for a few years
Vinification
Harvesting is triggered on the basis of maturity checks, analysis of polyphenols contained in the skins of the grapes and daily tasting of the berries as the harvest approaches. The harvest is manual, the grapes are transferred using containers to the cellar where a meticulous sorting is carried out. Each grape variety and each plot is vinified separately. The Syrah are partly vatted in whole bunches to be vinified by carbonic maceration. The other Syrah and Grenache are destemmed and vinified by traditional maceration. After the vats have been run off and the malolactic fermentation has been carried out, each grape variety and each plot is placed separately. The blends are made after 12 months of maturing in barrels. A slight fining of the wine is carried out before it is bottled.
Color: Ruby with intense reflections and slightly tiled
Nose: Nose of jammy and spicy garrigue. Subtle notes of black fruit and gingerbread
Mouth: Fine and elegant tannins and form a beautiful balance with liveliness
Food and wine pairing and service advice
To be served with grilled meats from Aubrac, local dishes and Larzac cheeses. To be enjoyed now or kept for a few years
Vinification
Harvesting is triggered on the basis of maturity checks, analysis of polyphenols contained in the skins of the grapes and daily tasting of the berries as the harvest approaches. The harvest is manual, the grapes are transferred using containers to the cellar where a meticulous sorting is carried out. Each grape variety and each plot is vinified separately. The Syrah are partly vatted in whole bunches to be vinified by carbonic maceration. The other Syrah and Grenache are destemmed and vinified by traditional maceration. After the vats have been run off and the malolactic fermentation has been carried out, each grape variety and each plot is placed separately. The blends are made after 12 months of maturing in barrels. A slight fining of the wine is carried out before it is bottled.