Grape varieties:

• Grenache (60%)
• Carignan (15%)
• Cinsault (15%)
• Syrah (10%)

Vinification:

This is a traditional vinification process carried out on a destalked harvest. Fermentation lasts approximately 8 to 10 days with temperature controlled at about 25 to 28°C with a view to obtaining wines which are more fruity than tannic.

Tasting:

• Visual: Garnet colour of average intensity.-Nose: Ripe nose of small red fruit.
• Taste: Light, fruity and smooth taste.

Accompaniments:

Ideal with white meats, poultry and cheese. Serving temperature: 16 to 18 °C.