The vineyard is located mainly on the sediment left by the seas of the Tertiary period at the base of the limestone massif of Ventoux.
Each grape variety is vinified individually. Vatting lasts for 2 or 3 weeks depending on the grape variety. The wine is racked off and undergoes malolactic fermentation. The different grape varieties are then blended. Ageing in vats for 10 months before bottling.
What is notable for the 2017 vintage: given the very high temperatures during the harvest period, the challenge was to preserve all the aromatic potential and freshness of the grapes. Therefore we harvested very early in the morning and were able to use cooling facilities in the cellar if the temperature of the grapes exceeded 20°C when arriving in the winery.
A deep red robe with a purple hue. The nose is enticing with hints of ripe red fruits and spices, and the mouth is elegant and round with a spicy finish.
Service & food pairing suggestions:
This Ventoux will pair nicely with charcuterie, a vegetable curry or lamb colombo. Served around 16°C, enjoy it now or cellar for up to 4 years.