Intense ruby. Aromas still a bit closed, with a distinctly woody note as well as espresso, blackcurrant, graphite and hazelnut. Floral aspects on the palate, with soft, ripe tannins, mild acidity, velvety fruit concentration and an elegant finish.
Many of the terroirs in the southern part of the Châteauneuf-du-Pape appellation are early-ripening – normally starting with the Syrah and Cinsault varietals, followed by Grenache and Mourvèdre. The grapes are hand-picked in small boxes and carefully sorted both immediately in the vineyard and later on the sorting table. After being destemmed and gently pressed, they are transferred to the maceration tank by gravity. Vinification takes place in cement tanks, which hold around 100 hectolitres each and allow for a traditional method of fermentation: fermentation on the skins under temperature control over a period of 20 to 30 days, the use of heat transfer plates, as well as pumping-over (or bâtonnage) once or twice a day during the fermentation process. The winery uses a pneumatic press.