The vineyard is located mainly on the sediment left by the seas of the Tertiary period at the base of the limestone massif of the Ventoux.
Each grape variety is vinified individually and vatting lasts for 2 or 3 weeks depending on the 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.
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:
Enjoy with cold cuts, paté, omelets, ratatouille and all sorts of delicious simple, country fare. Serve around 13 - 15°C, enjoy young.