TERROIR: plots are located in the municipalities of Puéchabon and Aniane.
EXPOSURE: south/west. SOILS: limestone.
VITICULTURE: disbudding and green harvest; short pruning; Syrah and Grenache trained as Royat; Mourvêdre trained as low Gobelet.
Manual harvest, optimal harvesting, grapes transported in small crates; destemming. Fermentation in vats around 25 ° C; daily pumping over during Alcohol Fermentation (AF); Malolactic fermentation at the end of the AF. 13 months in 400 litre oak barrels.
COLOUR: deep red, black cherry NOSE: red fruits, wild herbs, roasted aromas, spice PALATE: finely balanced tannins, black cherry, plum, hints of pepper and liquorice, wild herbs; long finish.
Venison with juniper; char-grilled meats; wild mushroom and thyme ragout.
Decant a few hours before and serve at 18 ° C.
DRINKING WINDOW: now to 2027