Grape varieties: The appellation’s 13 designated varieties, with a predominance of Grenache
 
Food pairing: Best served at 16°C with roasted and red meat, game birds and cheese
 
Soil: Limestone, clay and silica
 
Vineyard area: 9 Hectares
 
Vinification/ ageing: Traditional winemaking methods with long maceration / aged for 12 to 14 months in old “foudre” barrels
 
Tasting notes:
Colour: Ruby red
Nose: Aromas of small red berries and spices
Palate: An elegant wine whose tannins integrate well with its rounded flavours
 
Cellaring: Nicely balanced from 4 years’ ageing onwards