Terroir
The grape varieties are planted on three main soil types characteristic of the Rasteau appellation. Brown and limestone, skeleton on marl and red earth on sandstone.
Vinification
Manual harvesting, rigorous sorting, blending of grape varieties before alcoholic fermentation, pipeage of the harvest. One part of the grapes is scuffed and another is kept in whole bunches. The vinification is carried out according to a method respectful of the grapes, little interventionist, we do not use sulphite added. The wine is aged in stainless steel vats.
Visits
Gourmands will appreciate the closer expression of the grape with bright aromas of freshness, a greedy mouth, a nose of red and black fruits, dense and velvety tannins. To taste as a treat!
To serve
The presence of carbon dioxide from fermentation gives it a slight beading on opening. It should be decanted a few hours or vigorously shake the carafe.
Operating temperature: 18 ° C.
Aging potential
5 to 7 years
Press & Awards
Roulés de dinde farcis aux pruneaux
Duck confit, Quince & Chestnuts mini Pies
