60% Syrah, 20% Grenache, 20% Carignan
Destemming 100 % and Traditional winemaking methods
Ageing in inox vat for 10 months.
Red robe with shiny reflects.
Gourmet nose of red fruit and spices. Round attack on the palate with a final on violet and red fruits
To be served between 16 – 17°C.
Ideally combined on grilled T-Bone, Bœuf bourguignon or with a cheese platter.