The bunches are de-stemmed without crushing, then vatted. Pumping over with aeration, temperature control, then long maceration for a minimum of 3 weeks. A gourmet wine that can defy time in the cellar, matured in vats for 9 months
Grand Carignan, partly from vines planted in 1912
Colour: Deep red colour.
Nose: Its nose offers us notes of red fruits and spices. Generous and fleshy wine.
Palate: In the mouth, lightness and finesse of the tannins, typical of old Carignan.
Serve ideally at 14°C, with cold meats, white meats, or cheeses.