The grapes are night harvested, lightly crushed and passed into vats for a maceration period of 3 weeks, and up to 6 weeks for the most mature Syrah and Grenache.
Made in the traditional manner, with the grape varieties being vinified separately, at 28° C in concrete tanks with daily pumping over and racking. The wine is aired and the lees regularly stirred during the whole post fermentation maceration period for greater richness and to soften the tannins.
This Minervois delights the eye with its glimmering ruby robe. Complex fruity notes of strawberry, raspberry and blackberry lifted by a hint of spice and oak reveal this to be a wine of immense character.
Wine & food pairing: braised beef with tomatoes and red wine, leg of lamb with cranberry sauce, duck breast with boletus, mushroom fricassee, ripened cheese.
The climate here is Mediterranean-dominant with Atlantic influences in the western part (Clamoux and Côtes Noires). Winters can be quite harsh on the limestone plateau located 300 m above sea level.
A series of terraces home to pebbles, sandstone, schist or limestone. The terraces alternate with areas of limestone marl and sandstone. To the north-west, near Caunes-Minervois, veins of schist and pink marble are a distinctive feature of the landscape. The high altitude area is formed of limestone plateaux.