Food & Wine Pairing: Best enjoyed at 16°C with grilled or roasted red meats, duck breast, herb-seasoned lamb, or aged hard cheeses.

Vinification & ageing: The grapes, harvested by hand at perfect ripeness, undergo rigorous sorting before being vatted separately according to grape variety. The Carignan is vinified by carbonic maceration, in order to preserve the freshness of the fruit, the aromatic richness and the suppleness of the tannins. The other varieties are destemmed and then vinified by traditional maceration for approximately three weeks, with light, controlled pump-overs throughout the alcoholic fermentation, with the aim of encouraging a gentle and balanced extraction. Following malolactic fermentation, the wines are tasted and then blended before being aged in barrels for 12 months, of which 30% is new oak. This ageing brings complexity and structure whilst respecting the identity of the wine. Bottling takes place after this ageing, without haste, in order to guarantee harmony and ageing potential.

Food & Wine Pairing: Best enjoyed at 16°C with seafood, grilled or lightly sauced fish, summer salads, dishes based on crunchy vegetables, or fresh cheeses.

Vinification & ageing: The grapes are harvested by hand early in the morning, in order to preserve the freshness and aromatic expression of the fruit. They are immediately placed in a cold room, then pressed the following morning. After pressing, the juices undergo cold settling for 24 hours, promoting clarity and aromatic finesse. The clear juices
are then transferred to a vat to begin alcoholic fermentation. At mid-fermentation, the wines are barrelled into casks to complete their fermentation. They then continue their ageing in barrels for six months, with regular lees stirring until the spring equinox. At the end of this period, the wines are tasted, blended and then bottled.