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TERROIR AND GRAPES
Parcel selection
Old wines of Syrah and Grenache from les Aiguiers, on marl and limestone, with faults allowing deep rooting.
Vieux Carignan de Beaucloson sandy-clay soil.
The colour of this soil is light, surprisingly chalky and well-balanced between the different textures, allowing it to develop optimally to produce great wines.
Nielluccio and Counoise de La Caladeare found at altitude, on shell limestone, in oblique strata, allowing good infiltration of the water held underground by the limestone parent rock.
The vines only seek water at depth when they need it, which concentrates the aromas and produces perfectly balanced bunches of grapes for ageing red wines.
ELABORATION
The grapes are harvested by hand, in small crates and meticulously sorted by plot.
The bunches are cooled overnight to 10°C before being vatted.
Some of the grapes are left unharvested to give them better structure and fruit expression.
A pre-fermentation cold maceration is carried out for 6 days to prepare the grapes to extract the best of their structure gently.
The wine is fermented in concrete vats at 24-28°C with racking and pumping over to fix the tannic structure and colour.
The wine is aged ¼ in foudre, ¼ in demi-muids, ¼ in amphoras and ¼ in concrete eggs for 18 months.
At the eye
Intense ruby colour with purple highlights.
At the nose
A bouquet of very ripe red and black fruit (raspberry, blackcurrant) nuanced by lovely mineral and chalk notes.
lovely mineral and chalk notes. Complex notes of sweet roasting, light tobacco and coffee
and coffee, supported by beautiful spicy notes such as pepper.
In the mouth
A fine, expressive wine with velvety tannins and a parade of flavours of red and black fruit jams, roasted aromas (mocha, coffee) and mineral notes giving it a beautiful relief.
This elegant, great wine for laying down reveals
the authenticity of the high altitude land from which it comes.
SUGGESTIONS
Serve at around 17°C with grilled duck breast seasoned with a blend of mild spices, minced veal with a fig sauce and roast potatoes, or black truffle and Parmesan risotto..
