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

Grape varieties:50% Merlot, 20% Cabernet Sauvignon, 20 % Syrah et 10% Cot.

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 18 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 put into oak casks from the Vosges and l’Allier (one third of the casks are new, one third used once only and one third used twice) for approximately 12 months. The wine from each different grape variety is then blended before being bottled

Degree alcohol:

12.5°.

Tasting note: The colour is a deep ruby. 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.