The grapes are harvested at night when temperatures are low, to prevent oxidation and preserve freshness. Upon arriving at the cellar, they are immediately and carefully pressed, at temperatures of between 7°C and 8°C, to avoid oxidation. The must is clarified. Only the best juices are selected to ferment in stainless steel tanks, at low temperatures. Finally, the wine is drawn from the tanks in order to age on its fine lees for 4 months, with regular stirrings, called “bâtonnages”.
Colour: light pink
Nose: delicious aromas of fresh red fruits followed by floral notes, and a hint of wild herbs
Palate: juicy and fresh first impression, balanced by a creamy mouth-watering 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