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

Grape varieties: Merlot, Cot.

Yield : 50 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 is 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 matured for six to seven months. The wine from each different grape variety is then blended before being bottled.

Degree alcohol:

12.5°

Tasting note: The dark red colour reflects its youth and freshness. Its nose is open, with notes of red fruit, in particular strawberry and blackcurrant. Full-bodied with good density, this is a fresh and fruity wine.
This wine perfectly accompanies summer meals such as grilled food, and may be drunk slightly chilled.