The terraced vineyards benefit from south eastern exposure, forming a natural “horeshoe" shape at the summit of a 300 metre high hill facing the seas The soil is composed of clay, limestone and white chalk.
The grapes were picked in the morning and completely destemmed. The Cinsault and Grenache press juice lends fruit and body to the blend The Mourvèdre Syrah grapes were vinified according to the saignée method, with only a few hours of skin contact The juice was pressed immediately and gravity was used to transport the free run juice for body, complexity and freshness The blend of the two juices was fermented at low temperatures 16 to 18 C) in thermo regulated tanks. The wine was aged in stainless steel tanks for 12 months on fine lees to develop structure and fruity spicy aromas and flavors.
Scents of citrus fruit and white orchard blossoms on the nose.
The palate is full and generous with flavours of red berries. The finish is complex and long lasting.