TERROIR :
The Syrah, a grape variety that flourishes with the heat, naturally finds its ideal home in our Mediterranean terroir.
100% Mediterranean Terroir :
- Soil : Calcareous sandstone
- Topographic situation : upper slopes (100 - 150 m)
- Climate : hot and dry (less than 600 mm of rain a year)
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, the 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 :
- 75 % of the grapes are vinified using the traditional method : after harvesting the grapes are put in stainless steel tanks where alcoholic fermentation lasts around 8 days at a temperature of 30 °C. Maceration lasts for 2 -3 weeks.

• 50 % of the wines obtained are put in stainless steel tanks for malolactic fermentation before being racked again in tanks for maturing.

• 25 % are put in oak casks where they are matured for 6 -8 months after the end of malolactic fermentation.
This cask aging strengthens the structure and the sweet feeling of the wine.
- 25 % are vinified using carbonic maceration : this technique consists in delicately pouring the entire grape clusters into a pre-heated, CO2 saturated tank. This allows the grape to begin intra-cellular fermentation. Maceration continues for 8 days before aerating, then the partially fermented harvest is pressed. The free running and press juices are then blended to finish the alcoholic fermentation, in liquid phase, under the action of temperature controlled yeasts. This technique enhances the fragrance of the Syrah.

ANALYSES :
Alcool : 13.25 % vol.
Total acidity : 4.2 g/l expressed in tartaric acid.
pH : 3.7

TASTING NOTES :
Robe : Dark red with purple lights.
Nose : Blend of blackcurrant and thyme which gives it a richly flavored Mediterranean character.
Palate : With its well ripened tannins, this wine offers a structure that develops aromas of blackcurrant and violets. The spicy character of the nose lingers at the finish.
Serve at 16 °C with roasted meat or a soft cheese.