Tasting Notes

DEGREE
12,5°

YIELD
65hl/ha

GRAPE
35% merlot, 35% syrah, 30% grenache

TERROIR
Volcanic, calcareous-clay and siliceous-clay gravels.

WINEMAKING
Each grape variety and each terroir are vinified separately. Short maceration (one week) at low temperature (22°C, 71F) for syrah and grenache. Long maceration (three weeks) at higher temperature (29°C, 84F) for merlot with pumping over and punching the cap (pigeage) to obtain more structure. Winesresultingforthedifferentterroirs and grape varieties are blended after winter and then aged in concrete tank. Wine is bottled during spring.

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