Intense ruby colour. Elegant and racy nose, black fruits, spices, hints of smokiness.
Grape varieties: 97% Syrah, 3% Viognier.
Age of the vines: 30 years
Yield: 35 hl/ha
Terroir: Vineyards planted on terraces. Gneiss soils.
Winemaking: Manual harvest and destemming. 3-week maceration in thermo-regulated vat. Treading. 22 month oak barrel ageing (only 20 % of new oak).
Tasting: Intense ruby colour. Elegant and racy nose, black fruits, spices, hints of smokiness. Dense in the palate with velvety tannins. Long and mineral finish.
Food pairings: Prime cut of beef with sautéed chanterelles.
Sols : Vineyards planted on terraces. Gneiss soils.
Vinification : Manual harvest and destemming. 3-week maceration in thermo-regulated vat. Treading. 22 month oak barrel ageing (only 20 % of new oak).
Dégustation : Intense ruby colour. Elegant and racy nose, black fruits, spices, hints of smokiness. Dense in the palate with velvety tannins. Long and mineral finish.
Accords : Prime cut of beef with sautéed chanterelles.