Harvested in the cool of the night, the Cinsault and Merlot grapes are fermented separately, following a gentle pressing. The fermentation is carried out at a low temperature in order to reveal all the fruity aromas.
The wines are aged for two months on the fine lees. Once blended together, the Cinsault brings hints of Mediterranean garrigue, and the Merlot adds elegance and freshness.
Colour: salmon pink
Nose: raspberry and strawberry aromas, with black pepper hints
Palate: fresh and well balanced with a fruity length
Harvested early in the morning, at the end of August, to ensure ripe grapes full of aromas.
The crop is then gently pressed to extract the premium juices, which are fermented at a low temperature. The juices are vinified in contact with French oak, to bring toasted and vanilla notes. The wine is aged for five months on its fine lees, enhancing its richness and complexity.
Colour : golden yellow
Nose : hazelnut with white flowers and vanilla hints
Palate: fruity, smooth and buttery
Part of the grapes go through hot skin contact maceration for a period of 24 hours, to enhance the fruity aromas. While the other part of the crop undergoes a traditional skin maceration in tank for three weeks, to extract the tannins and structure. The juices are then fermented in contact with French oak, to give hints of spice and complexity.
The final blend is made up of a fruity Syrah combined with part of the oaked Syrah component.
Colour : red with purple hues
Nose: black cherry aromas, plum and liquorice
Palate: rich and round, with a toasty and lingering finish