aromas of red fruits (blackcurrants, strawberries) together with a light fresh vegetal note (green peppers), spicy scents (cinnamon, mint, honey) and subtle woody notes on the finish (cedar, oak, walnuts). This is an elegant and complex wine, long and velvety on the palate, with well-balanced tannins.

Serve at 17 - 18°C with traditional food such as shepherd's pie, gratins, stews, grilled meats, rib of beef, steak au poivre or loin of lamb.

climate

the Pays d’Oc territory is embraced by its Mediterranean climate that comfortably enfolds the vines with its dry and windswept soils.

soil

acid soil with pebbles.

vinification

Total destemming. Long temperature-controlled maceration. Regular pumping over. Malolactic fermentation. The wine is aged for 6 months in vats, except for 5 to 10% which is aged in oak barrels.