WINEMAKING Vacqueyras comes from manually harvested grapes. The grapes are then de-stemmed and put into tanks without yeast so the fermentations start slowly after 48 hours at a temperature of 22 / 23°C. A small part of the wine matures in 500 L oak barrel demimuid and the other part is traditionally matured in a vat.
TASTING NOTE Nose: Sweet kirsch and liquorice notes. Palate: Solid and velvety tannins. Good concentration of black currant fruit with a pure spicy expression of our deep terroir. Good freshness on the final brought by the minerality of the wine.