Average age of vines: 20 years
Vinification: The grapes are hand-harvested and sorted in the vineyard. They are then sorted again at the cellar before being de-stemmed, and pressed. The fermentation lasts 20 days on average. The wines are aged 6 months in concrete tanks.
Vintage: After a very rainy winter, which helped to fill the reserves of soil water, spring began coldly. Early April the first buds have hatched. Spring was particularly dry, allowing the vines to grow in very favorable conditions, healthy, promising a good harvest. In early June, temperatures were worthy of August. They provoked storms benefactors for the vines that were beginning to reclaim water. In the summer, hot and dry weather accelerated the ripening of the grapes. The harvest began on August 31 by the Grenache and Cinsault rose. The Mourvedre, growing on deeper clay soils, are made to wait a little longer. The harvest ended September 22.
Taste: Attractive bright pink colour tinged with orange hues. Intense bouquet with vine peach and tropical fruits, citrus and white stone fruits aromas. The taste is elegant and full-bodied revealing a mixture of fruity and spicy flavours. The aftertaste is lingering and intense, both fresh and voluptuous at the same time.
Serve: Great gastronomic wine, serve at 10°C to 12°C with Mediterranean or Asian dishes, salads or tapas.