| Grape varieties |
70% Cannonau, 10% Syrah, 10% Mourvedre, 10% Cinsault |
| Origin |
Chateayneuf du Pape (France) |
| Soil composition |
This terroir is unique. In particular the large sun-warmed stones diffuse a gentle, providential heat that helps the grapes to mature and their juice to concentrate. |
| Harvest |
The grape harvest is manual in 100%,with selection of grapes. Each picker is given two buckets and, once the bunches are cut, separates the finest bunches from the damaged or immature grapes. |
| Vinification |
Grapes are destemmed, slightly crushed and placed in a fermentation vat. These steps, combined with long vatting (18 to 31 days), gently extract the maximum amount of phenolic constituents, tannins, anthocyans and resveratrol which give the wine its structure and colour and also have health-promoting properties. |
| Ageing |
During the 15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony. |