Perfumed cherry nose from the Cinsault with added spices and berries that evolve to a pleasant "meatiness"
In the mouth there is good tannic structure and equally impressive balance and a sustained and powerful finish of cherries and green pepper
Cinsaut, Cabernet Sauvignon, Grenache and Carignan
After destemming, berries are crushed before being placed in tanks. Alcoholic fermentation and maceration in thermo-regulated stainless steel tanks for a period of 1 to 3 weeks with regulated stainless steel tanks for a period of 1 to 3 weeks with temperatures ranging from 23 to 26 degrees depending on the vine. Malolactic fermentation in concrete tanks. Maturation in tanks for 10 months, then aging in bottles for 1 year. No use of wood shavings.
4 years of ageing potential. In order to preserve the freshness of the product, it is recommended to consume it as soon as possible
This wine has won many prizes: the International Wine & Spirit Competition awarded the 2010 vintage Silver Outstanding and the 2009 vintage Silver