Hand harvested, completely de-stemmed, fermented with indigenous yeasts. Vinified in traditional or conical vats with temperature control and maceration of about 40 days before racking. After ageing in vats for around 12 months, the wine is bottled without filtering. 20 years vine age.
Bright purple color. Expressive nose with notes of blackcurrant, gingerbread and garrigue. The gourmet mouth reveals notes of blackberry, liquorice and sweet spices. Long and persistent finish. Goes very well with Provençal pork, rack of lamb in a crust of black olive tapenade, beef carpaccio or fresh pelardon cheese. Can be drunk immediately, will keep for 5 years.