The winemaking combines tradition and modernity with long settling and ageing in barrels. Each varietal is vinified separately. The majority of the harvest is destemmed and lightly pressed. The maceration of the grapes is done in wooden cuves. Temperature controlled fermentation takes place at a maximum of 28°. The cap is constantly punched and the must pumped over. Some of the grape parcels are harvested at different times in order to benefit from optimum ripeness of the grapes. The wine is aged for 15 months in French oak casks (new and one wine old).
This wine is a pretty dark red color. The nose is intense and complex, revealing strong aromas of black fruit (blackcurrant, blackberries and blueberries), violet flowers and spices, mixed with notes of vanilla and chocolate. In the mouth, the texture of the wine is particularly rich and fruity with a strong body, uplifted by ripe and powerful tannins. A hint of wood is perceptible but is very harmoniously blended. The concentration and length in the mouth are astonishing. A wine full of character which combines spirit and elegance.
Wine & food pairing: duck confit, spicy turkey leg, a variety of cheese platters.
The dry, sunny and hot Mediterranean climate promotes long growing cycles for vines whilst the north-westerly wind, which blows all year round, reduces the need for spraying.
The Corbières are home to an extensive range of soil types, including schist, sandstone, limestone and marl. The appellation is divided into four characteristic areas: the Hautes – Corbières; the Corbières – Méditerranée; the central Corbières; and the Corbières d'Alaric.