This voluptuous and soft wine is made from old vines (80+ yo) with a deep crimson colour with mahogany and mauve hues, the nose will discover an elegant expression where the candied fruit is enriched with spicy and balsamic notes but also a floral expression : light tobacco, vanilla and cacao, eglantine, fig and cherry brandy, rosemary and curcuma. The delicate and harmonized palate is both supple and crisp
Appellation: Crozes-Hermitage
Grapes: Syrah
Soil: Red clay, pebble stones, Kaolin clay, white sand and Granit
Yield: 38 hl/ha
Wine-making: Hand-picked and sorted directly at the vineyard. De-stemmed before vatting for cold pre-fermentation (6-8°C) for 3 to 4 days, fermentation at 26 – 28°C before warm post-fermentation (27°C) for 20 to 25 days, then ageing in half-barrels (300L) or new 400L (15%) of between 1 and 3 wines for 12 months (malolactic conversion in barrels).
Pairing: Osso bucco à la Bigarad, T-bone steak, Rabbit Chasseur
Longevity: To enjoy young for more freshness, or aged for more spices.
This voluptuous and soft wine is made from old vines (80+ yo) with a deep crimson colour with mahogany and mauve hues, the nose will discover an elegant expression where the candied fruit is enriched with spicy and balsamic notes but also a floral expression : light tobacco, vanilla and cacao, eglantine, fig and cherry brandy, rosemary and curcuma. The delicate and harmonized palate is both supple and crisp
Appellation: Crozes-Hermitage
Grapes: Syrah
Soil: Red clay, pebble stones, Kaolin clay, white sand and Granit
Yield: 38 hl/ha
Wine-making: Hand-picked and sorted directly at the vineyard. De-stemmed before vatting for cold pre-fermentation (6-8°C) for 3 to 4 days, fermentation at 26 – 28°C before warm post-fermentation (27°C) for 20 to 25 days, then ageing in half-barrels (300L) or new 400L (15%) of between 1 and 3 wines for 12 months (malolactic conversion in barrels).
Pairing: Osso bucco à la Bigarad, T-bone steak, Rabbit Chasseur
Longevity: To enjoy young for more freshness, or aged for more spices.
