TERROIR :
In the Limoux region, the Merlot is planted on the Mediterranean and Oceanic terroirs, each producing a different type of grape, which when blended makes a complete elegant wine.

50 % Mediterranean Terroir :
- Soil : Calcareous sandstone
- Topographic situation : upper slopes (100 - 150 m)
- Climate : hot and dry (less than 600 mm of rain a year)
The 50 % of Mediterranean type Merlot grapes bring rich flavors of well ripened fruit to the wine as well as volume on the palate.

50 % Oceanic Terroir :
- Soil : molasse with alternating layers of limestone and clay.
- Topographic situation : south-facing hillsides at 100 - 150 m
- Climate : breezes from the Atlantic create a year round temperate, humid climate except for summer, 800 mm of rain per year.
The 50 % of Oceanic type Merlot grapes, which are more concentrated and more aromatic, complete the blend and give it structure.

Plots are subject to a Quality Charter, which guides the wine growers’ cultivation practices, producing healthy well-ripened grapes in an environmentally respectful way. Specifications also apply to pruning, exposed foliage area, removal of foliage and harvesting conditions.

HARVESTS :
Ripeness tests, analyses and twice-weekly grape taste tests all help the wine maker to precisely pinpoint harvest date. Grapes are then manually picked and transported in crates to the vinification site. Thus maximum care is taken to ensure that the integrity of the grapes is preserved right up to pressing.

VINIFICATION :
After harvesting the grapes are put in stainless steel tanks where alcoholic fermentation lasts around 8 days at a temperature of 30 °C. Maceration continues for 3 - 4 weeks.
At the end of this period :
- 75 % of the wines are again put in stainless steel tanks for malolactic fermentation. Racked again, they are subject to maturing by micro-oxygenation lasting 6 - 8 months at a temperature of 16 °C.
This technique makes it possible to reproduce the exchange of gases that occurs during maturing in oak casks. Oxygenation fixes the color and condenses the tannins, thus increasing the velvety taste.
- 25 % of the wines are put in French oak casks for carbonic fermentation. This cask maturing lasts for 6 - 8 months during which the slight oxidation which occurs through the wood casks develops the wine’s bouquet producing vanilla and toasted aromas.
The matured wines are blended and bottled.

ANALYSES :
- Alcohol : 13 % vol.
- Total acidity : 4.5 g/l expressed in tartaric acid.
- pH : 3.7

TASTING NOTES :
Robe : intense, deep crimson.
Nose : red fruit with cherry jam and vanilla aromas.
Palate : after a smooth attack, this wine is so richly flavored and the tannins are so velvety that it is like biting into a piece of fruit. A lingering finish with fresh licorice flavors.
Serve at 15 - 16 ° C with poultry or grilled red meat.