REGION Châteauneuf-du-Pape, Rhône Valley, France
WINEMAKING Vinified at the estate, our wines come from grapes manually harvested, de-stemmed and put into tanks with no so2. Fermentation lasts for 4 to 6 weeks, at a temperature of 22 / 23°C with soft extractions and a regular work of the lees. After a pneumatic pressure, blending of free run wine and press wine. Maturing 12 months, for a small part in oak barrel (20%) and the other part is traditionally matured in a tank (80%).
TASTING NOTE Nose: Brandy cherry, laurel leaves, paprika and nutmeg notes. Black liquorice and cacao complete the aromas of raspberry and crystallized blackberry. Palate: Fine tannins in the mouth with notes of fresh red fruits, an elegant, persistant finish.