Description
The grapes are harvested and fermented separately, destemmed and crushed. The maceration lasts about 15 days at a temperature of 26/28° C, in concrete tanks. Regular pumping-over during the process. The Syrah is aged under the influence of medium-toasted French oak for 5 months. The Grenache and the Mourvèdre are aged on their fine lees, in concrete tanks and stirred regularly. Blending and crossflow filtration before bottling.
Deep ruby in color with a hint of purple. Intense and complex aromas of ripe red and black fruits, followed by notes of earth and spice. A hint of cloves and pepper. The wine is very well structured, with a perfect balance of elegance and ripe and silky tannins.
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