“this wine needs to be decanted, it is at its best with roast meat with sauce or a fine cheese platter…”
Harvesting by hand. All the stalks are taken off. The grapes are picked up very ripe for a good phenolic maturity.
3 weeks of fermentation at 24 to 26 °C. Aged 6 months in oak barrels.
This wine has got a nice garnet dress. Expressive nose of red fruits to pepper and garrigues notes.
A frank attack with supple and delicate tannins which opens on pepper and spicy notes. The mouth keeps a good freshness.