Vinification & grape variety
Grape varieties: Syrah , Carignan , Cabernet Sauvignon, Mourvèdre .
Vinification: Harvest is double sorted then gravity-fed into vats. Cold maceration for several days to bring out the harvest’s fruity aromas. Fermentation process under rigorously controlled temperatures, maintained between 26 and 30°C. Vatting for 30 days and moderate crushing to obtain an ideal structure and suppleness for an ageing wine. The alcoholic fermentation process is followed by malolactic fermentation. Maturation in tuns and barrels for 12 months. The grape varieties are then blended to obtain this red wine’s characteristic harmony.