Grenache, Syrah and Cinsault.
Calcareous soils covered with red clay and pebbles.
The grapes are vinified separately between 12 and 15°C. The vinification is made partly by bleeding (saignée) with a 8-hour maceration and partly by direct pressing. After the fermentation, the wine is aged 4 months in tank before bottling.
Deep dark pink robe. Smooth and aromatic nose with notes of red fruits (cherry and raspberry). The palate is generous yet dry and supple, supported by a fruity and slightly spicy finish.
Service & food pairing suggestions:
Serve chilled, between 10 and 12°C. It pairs nicely with prawn skewers, Basque chicken and fresh summer salads.