Primarily clayey limestone soils from the north of Vaucluse and Gard. With a Southern French climate renowned for its contrasts, the vineyards benefit from the summer heat and Mistral wind.
Each grape variety is vinified individually to develop its own characteristics. The vatting time lasts 3 to 4 weeks according to grape variety. The wines are then racked off and undergo malolactic fermentation. The different grape varieties are then blended and aged 6 months in vats before bottling.
Crimson robe with purple nuances. The nose is seductive with aromas of black fruits (blackcurrant, blueberry, raspberry) and hints of "garrigue" (thyme and rosemary). The palate is elegant, round with a spicy finish.
Service & food pairing suggestions:
For everyday fun and simple meals : roast chicken, ribs or fricassee of wild mushrooms. Serve at 16°C. It can be enjoyed now.