The vinification is very traditional in style. After a light crushing, fermentation takes place in closed concrete tanks for 15 to 20 days, at 28-30 Celsius. Two daily pump-overs and lees stirring are carried out during the alcoholic fermentation. After completing its malolactic fermentation, the wine is aged in 100 year old oak vats as well as concrete vats for 8 to 12 months. Bottling takes place in the autumn/winter of the year following the harvest.

Color: Bright ruby with purple notes.
Nose: Intense aromas of red fruits - especially red currant, raspberry.
Palate: Light and vivid mouth with persistent fruitiness, it is a pleasant and easy drinking wine with nice complexity.

Carefully selected from vines planted on beautiful clay-silt soils with excellent sunlight exposure. The hot and dry climate ensures healthy maturation of the grapes. The grapes come from the estate’s vineyard which is located in the Gard area, right bank of the Rhône river.

Pairs great with a variety of appetizers or with roasted or grilled pork or chicken. Also perfect with a wide variety of soft and hard cheese.