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Partial destalking of the Grenache depending on the vintage in order to have a rate of 15% of non destemmed grapes max – Syrah & Cinsault : cold pre-fermentation maceration during 4 days at 12°C - 2 times of racking during fermentation then long maceration during 21 to 30 days with regular punching down the cap and racking if needed - temperature controlled at 26°C for Syrah & Cinsault, at 30°C for the others – only first juice added.
Deep ruby colour with purple hints Intense and elegant – very harmonious with red fruits (cherry, raspberry and blackcurrant) melt with black pepper, eucalyptus and leather notes. Straight with a long freshness - Very full on the palate, pure fruit aromas with a delicate animal background raising very elegant and attractive tannins.
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