GRAPE VARIETIES:
Grenache 50%, Syrah 20%, Carignan 30%

SOIL:
Schist and sandstone, on a very steep hill.
The altitude is 250m. The vines are 45 years old in average and are planted contours.

VINIFICATION:
Hand harvested, grapes are then totally de-stemmed. Vinification is traditional with frequent delestage.
Strict control of the fermentation temperature.
Time varies between 8 and 20 days depending of the vintage

TASTING NOTES:
Deep colour tinged garnet.
The nose features aromas of dried grass and fresh hay combined with notes of forest undergrowth and spices.
Liquorice, pepper and garrigue herbs (thyme, sage, rosemary...) on the palate.
Fresh tannins dominate the finish.

GASTRONOMY:
Rabbit stew, ratatouille, sauced meat dishes, ribs and game.