On an exceptionnel soil :
Rhone pebbles in red clay soil
Average age of vines: 60 years
Yield: 25 hl/ha - Surface cultivated: 2.5 hectares
Annual production: Between 3,000 and 8,000 bottles (it depends on the year)
Vine cultivation: Thinning out of leaves. Manual harvesting with hand selection of grapes. Grapes transport to the estate in small crates by refrigerated truck.
The grapes are de-stemmed and the different varieties vinified separetely. Maceration during 20 days in the Burgundy style, starting at 35°C and diminishing progressively to finish off at 25°C.
Ageing: In small new oak casks during 6 to 12 months.
Bottling: All wine bottled at once, with the newly inserted corks given time to expand before laying down the bottles.
Dark, intense colour.
The nose is suave and dominated by red fruits and spices.
The mouth is round, pleasant increasing in strength with silky
tannins and woody aromas.
Marying food and wine :
Veal with mushrooms, hunter’s rabbit, guinea fowl with olives...
Laying down :