Winemaking
The grapes are manually harvested, totally stemmed and transferred to tank in order to achieve the alcoholic fermentation. The Cinsault is shortly vatted to keep the freshness, the Syrah and Mourvèdre are kept for a longer time to extract the aroma and spices, and the Cabernet-Sauvignon undergoes long skin contact to express length and elegance. The free flowing and press wine achieve the malolactic fermentation in different vats.

Maturing
The grape varietals are matured separately in vats for 14 to 18 months before being blended, fined and bottled.

Ageing
It can be drunk upon purchase or kept for 2 to 3 years in a good cellar.

Serving
It’s easy flowing taste suits daily consumption and goes along very well with leg of lamb and stews