Varietals- 64% Black Grenache, 13% Mourvèdre, 12% Syrah, 5% Cinsault, 2% Cou Noise, 2% Muscardin, 1% Vaccarése, 1% Black Terret
From the Winemaker-
The harvest: the grapes are sorted and picked by hand at a very advanced technological maturity to obtain aroma well mature (we always wait for the proclamation of the harvest to cut our vine). The vines, once sorted and harvested, are subjects of the greatest attention before being transformed into a divine nectar. It is a serious and expensive work. Our tippers for the harvest are carried to our cellar.
The pressing: this intervention consists in bursting open the vine in order to extract the pulp and the juice. Then they are put into concrete vat after 95 % of stratching.
The maceration: lasts 15 to 21 days on average. Reassembly and release daily. The control of the temperature is done several times a day, it must be kept between 28 and 30 degrees. The drop beyond these temperatures is made with a refrigerator system. After this period of vatting time and fermentation, the must has been transformed into wine. The alcoholic fermentation is a very important stage in the elaboration of the wine because at this moment the added yeasts transform the sugar of the vine into alcohol. The flow occurs, then the pressing, this stage consists in going through the bunches of grapes into the wine press (type pneumatic Bucher) in order to leave them from. the vat and to obtain the guise.
Afterwards, when the wine is finished, we put it in oak barrels and tuns between 12 and 18 months, this time passed, the wine is bottled.