This bandol opens with jammy red fruits, assorted with vanilla and peppery nuances. On the palate, it leans against a well-established structure, built on silky tannins, and displays a persistent fruitiness.
Grape varieties: Mourvèdre, Grenache.
Harvested by hand sorting at the end of October.
Vinification: Fermentation and maceration for 3 weeks, pumping over, and punching down. Thermoregulation between 25 and 30 ° C. Aging in tuns for 18 months minimum.