Terroir : in the heart of the Dentelles de Montmirail, at high altitude (400 m), soil of black slate, and chalky deposits.
Age of Vine : 60 years old. Area : 6 ha. Viticulture : organic farming. Traditional Gobelet pruning. Ploughing. Compost of sheep for soil life.
Winemaking : hand harvested. Selective picking of grapes. De-stemming. Indigenous yeasts. Maceration during 3 weeks. Pumping over and treading. Matured 12 months in concrete tanks.
Tasting : garnet color with purplish reflections. Nose of fragrant guarrigue herbs (rosemary, thyme). The palate is lively, and peppery, with black fruits and spicy aromas. The tannins give a remarkable density.
Wine and food pairing : Spicy dishes: tajine, pepper steak, couscous, duck breast with Espelette pepper, paella, lamb curry ....