Terroir : Haute vallée de l’Aude (limestone).

Grape varieties: 70% Merlot, 30% cabernet sauvignon.

Yield : 45 hectolitres per hectare.

Vinification : The grapes are picked mechanically, followed by cold maceration with yeasts for 24 hours in open-topped tanks. The temperature is then allowed to rise slowly, until it reaches 26 degrees Centigrade, where it is then kept. Alcoholic fermentation lasts for around 12 days during which time the cap of skins are pushed down into the grape must by the traditional method (i.e. by foot). At the end of the fermentation the grapes are pressed and the must is put back into tanks for a second fermentation (malolactic). It is then racked (removed from its lees), and will be matured in oak barrels (new oak or 1 or 2 years old) for around 18 months. The wines from each grape variety are then blended before being bottled.

Degree alcohol:

12.5°

Tasting note: Dark red colour. Very open nose, with notes of candied red fruit, and the wood gives notes of roasted coffee. Full bodied with a good length.

This wine should be drunk at room temperature, and perfectly accompanies meat or game.