Careful pruning, de-budding, de-leafing and green harvest. Hand-picked at peak maturity and fast transportation in small containers to the winery to avoid juice release and oxydation.
Destemming, 4 to 5 weeks maceration, pumping over and daily release. Controlled temperature at 28° to 30 °C.
Matured for 8-12 months in concrete tanks before bottling depending on the years. No oak to show the purest expression of the Grenache and terroir.
This ruby red wine is very complex and elegant with aromas of red currant, red cherries, black berries with spicy overtones such as lavender, thyme and rosemary. Excellent balance in the mouth, tannins are elegant and silky.
Rather than showing just concentration, the wine is showing finesse and elegance.
To enjoy now or can be kept 5-8 years. Serve at 16°-18°C
It will be appreciated with venison and wild mushrooms wellington, squash and venison tajine, grilled ribeye or fine cheeses.