Each varietal is vinified separately. The majority of the harvest is destemmed and lightly pressed. Temperature controlled fermentation takes place at a maximum of 28°. The cap is constantly punched and the must pumped over. The Carignan part of the blend is vinified using carbonic maceration. This adds structure and aromatic qualities to the final wine.
Some of the grape parcels are harvested at different times in order to benefit from optimum ripeness of the grapes. The wine is aged in oak barrels for 11 months.
Ruby red with aromas of ripe red fruits, dark chocolate and soft spices with a hint of minerality.
Soft rounded tannins and well integrated oak create this well rounded wine with a long finish and subtle notes of licorice.
Wine & food pairing: Florentine steak, vegetable ratatouille, carrot cake or Pana cotta with raspberry sauce.
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.