Warm and dry Mediterranean climate, tempered by the sea winds. Well preserved ecosystem of Mediterranean scrubland.
Hand-picking with strict sorting. Destemming. Second sorting at grape reception. Fermentation in 500 litres oak barrels for 30% of the cuvée and in stainless steel tanks with temperature control (25-28°C) for the other part. Extraction with daily punching down in the barrels and pumping over and rack and return in the stainless steel tanks. Long maceration of the Syrah. Malolactic fermentation.
12 months in French oak barrels (2/3 new and 1/3 1 year old).
Eye: Deep dark colour.
Nose: Intense nose with black fruit, camphor, vanilla and cocoa aromas.
Palate: Powerful and rich on the palate, with soft tannins and a long minty finish.
To be tasted at 16-17°C with a grilled T-bone steak, a leg of lamb with rosemary or a game stew. Can be laid down up to 8-10 years.
Chalky-clay soil, covered with calcareous pebbles.