The CINSAULT is pressed directly. It brings the fat and fruit. -The saignée method (drop of juice) and pressing is used on the MOURVÈDRE. It gives a good structure, freshness and complexity. The two varieties are blended before fermentation. Long fermentation (25/30 days) in stainless steel vats. Controlled temperature, but not too low: an average of 22 °C. Aged in vats for 6 months, to preserve the freshness of the aromas. Some notes of citrus, but also ripe fruits explode before revealing licorice, ever-present thanks to Mourvèdre. A mouth full of freshness and body, amplified by the sap and fruit, viscosity and spices.
Grapes: 65% Mourvèdre, 35% Cinsault