Wines

Each plot is adapted to the grape variety grown
No fertilisers used; the vine roots develop naturally
Manual disbudding and suckering
Manual thinning in July
Leaf area raised to 1.20 m over bunches

Harvesting in the early hours, at optimum ripeness
Designated plots for the cuvée
Vatting over 15 to 30 days depending on the grape variety
Monitoring of fermentation temperature (between 23 and 28°C)
Daily rack and return or pumpover during the first phase of fermentation

Four months in vats, with monthly racking
Maturation in oak barrels over 12 months

An atypical wine due to the high concentration of Grenache, which combines with the pepperiness and fruitiness of Merlot. The wine acquires a pleasant complexity during its maturation in barrels.
In mouth bouquet of spices with delicate note of smoke and cherry.

Poulard from Lauragais with porcini mushrooms from the Montagne Noire, pasta with truffles from Minervois