Harvested when slightly over-mature for an interesting concentration of the grape varieties. Traditional vinification with 3 days of pre-fermentation maceration at low temperature to extract red fruits aromas from the grapes. Stored for 4 weeks in heat-regulated cement tanks to better control the fruit extraction, the colour and the tannins. Post-fermantation maceration for 10 days. Aged in French oak barrels for 12 months after malolactic fermentation.

This Provencal red wine comes from a combination of two grape varieties: syrah and cabernet sauvignon. Following a full year’s aging in French oak barrels and resulting in a wine of great finesse with a pleasant mouth structure. The syrah has a nose of spicy aromas that are typical for this grape variety in Provence: white pepper and herb notes as well as licorice ones. In the mouth is harmonious and firm with notes of blackcurrant. Tannins are well defined and smooth. A pleasant fullness and volume in the mouth resulting from maturing that allows it to refine and round out hints of cacoa and the tannic structure of this exceptional wine.

This red wine goes well with beef, lamb and many cheeses.
To be served at around 18°C