Terroir : red clay with large pebbles – sandstone – sandy terraces.
Age of vines : 40 to 80 years old. Area : 9,50 ha.
Viticulture : organic farming. Gobelet and Cordon de Royat (for the Syrah) pruning. Ploughing, natural grass cover every other row, leaf thinning, compost of sheep for soil life.
Winemaking : hand harvesting. Selective picking of grapes. De-stemming, indigenous yeasts. Maceration during 3 weeks / 1 month. Treading and pumping over. Matured 12 to 15 months in concrete tanks and barrels of 600 liters in french oak.
Tasting : intense ruby color. Pleasing nose of red fruits, liquorice, spearmint notes. Crisp aroma of black fruits evolving to notes of truffle, scrubland. It’s a rich and complete wine, with refined tannins, supported by a long finish.
Wine and food pairing : shoulder of lamb with herbs, tournedos Rossini, capon, beef bourguignon.