Vine varieties :

Grenache 80 %
Mourvedre 10 %
Syrah 5 %
Counoise 5 %
Vaccarese 5 %

Vineyard age: 60 Years

Terroir : Clayay-siliceous on pebble stones
Harvest : by hand

Vinification : 100 % destemmed, long 30 days maceration with a maximum of 34° C temperature.
Maturing : 50% in oak barrels, 50% in enameled steel tanks.
Estate bottled

Tasting :
Robe : deep ruby red, opaque.
Aromas : red fruits, changing to wooden touches of leather, black truffles and coffee.
Palate : fat, concentrated and full flavoured with a very long liquoriced and fruity finish.

To go with : the red meats, sauce dishes, game animals (woodcock, wild boar) and semi mature cheeses.
Service temperature : 18 to 20° C
To keep : 8 to 10 years