The grower lives within a few steps of the vineyard and watches over the vines on a daily basis, all year round. Once they reach the perfect level of ripeness, the grapes are harvested and transported quickly to the winery. They undergo traditional fermentation in stainless steel tanks. The fermentation lasts between two and three weeks, during which the wine is pumped over twice a day. Once finished, the wine is macerated in the tank before pressing.
A powerful wine with great structure and smooth tannins. Packed with liquorice and ripe black fruit, baking spices and herbal/garrigue flavours, with a richness from a lick of new oak.
Such a bold wine needs strong foods to accompany it: tomato-based beef stews, or root vegetable casseroles and hard cheeses bring out the fruit and spice flavours.