Winemaking: The grapes are manually harvested, totally stemmed and transferred to tank in order to achieve the alcoholic fermentation.
The Cinsault is shortly vatted to keep the freshness, the Syrah and Mourvedre are kept for a longer time to extract the aroma and spices, and the Cabernet-Sauvignon undergoes long skin contact to express length and elegance. The free flowing and press wine achieve the malolactic fermentation in different vats.
Maturing: The grape varietals are matured separately in vats for 14 to 18 months before being blended, fined and bottled.
Taste: Its bright intense ruby red colour, with an exotic fruity aroma along with spicy and licorice notes make it a wine to remember. The mellow and supple tannins produce a persisting length on the Palate Ageing It can be drunk upon purchase or kept for 2 to 3 years in a good cellar.
Serving: Its easy flowing taste suits daily consumption and goes along very well with leg of lamb and stew