|
Vintage
-The summer was neither too hot nor too dry, the grapes retained all
their fruit aromas.
| Soil |
Silica-clay-limestone;
gritty and gravely with some pudding stones. |
| Grapes |
60%
Grenache Gris and Grenache Noir; 15% Syrah; 10% Mourvèdre;
10% Carignan; 5% Cinsault. |
| Vinification |
A
rosé bled from the vat. The grapes are harvested by
hand and kept whole. After a natural settling of the
juice for 24 hours, the alcoholic fermentation takes
place at 18°C for 35 days. The malolactic fermentation
is of course blocked and the wine rests for 1 month
before bottling, preserving all the freshness and intensity
of its aromas. |
| |
|
| Eye |
A crystalline salmon colour with superb amethyst tints.
Fine separate legs run slowly down the glass. |
| Nose |
Expressive
and particularly tonic, the wine immediately gives off
notes of raspberry, cherry and freshly picked strawberries
- followed by exotic aromas such as pineapple and mango. |
|

|
| Palate |
A
direct and considerable freshness - the density and richness
of the fruit mingle with the superb acid vitality giving a wine
with a frisson and a magnificent persistency. |
| In summary
|
Stunningly
balanced, this is an extremely appetent wine! Ideal as an aperitif
with toast and crushed olives, or with wok-fried vegetables
and garlic mayonnaise, grilled fish, lamb tajine, finely roasted
guinea-fowl with rosemary... |
| |
|
Serve
at |
8°c. |
Keep |
Drink
within 2 years to benefit most from its aromatic explosion. |
| Medals |
Silver medal - Concours
Général Agricole de Paris 2003. |
| Alcohol |
13% vol. |
| |
|
Presentation |
Bordeaux bottle Référence
vert champagne
Natural cork 44 x 24
Case of 6 or 12 bottles laying with dividers
100 cases of 6 or 50 cases of 12 per pallet. |
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