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.
This Ventoux has a beautiful intense red color with aromas of red fruits and subtle spicy notes. A silky and aromatic wine !
Service & food pairing suggestions:
Enjoy it with grilled ribs, lamb skewers or with a carrot and zucchini cake with cumin.
Serve around 13 - 15°C, enjoy young.