VINIFICATION AND AGING
This cuvée comes from a selection of the best grapes of our last carignan in gobelet. This plot, which is more than fifty years old, produces grapes with a rare balance, a high alcoholic degree and a low pH are the key elements for this cuvée without sulfur. The grapes are harvested manually and the wine is elaborated in an integral winemaking mode: fermentation and maceration are done directly in the barrel, in casks placed vertically. This method will make it possible to carry out a precise vinification on small volumes and to round the tannins without hiding the aromatic structure of the wine. After draining, the juice of taste is put in amphora and raised in this container for a year. After draining, the juice of taste is put in amphora and raised in this container for a year. A particular care and an irreproachable hygiene is brought at every moment of the elaboration of this wine. At the end of the ageing, the wine is glued with organic eggs from a local farm.
This wine has a remarkable freshness, the hardiness of the Carignan is enhanced by a long aging. The absence of oenological inputs allows a pure and clean expression of the fruit. The nose opens with notes of black jammy fruits that will give way, to aeration, to very fresh aromas of strawberry and gooseberry. At the tasting, we find these notes of very fresh red fruits, raised by a touch of green pepper. The tannins are fine with a slightly chalky touch at the end of the mouth, pure expression of the clay-limestone soil on which the plot is implanted.
FOOD AND WINE PAIRING
This wine will go perfectly with Mediterranean dishes such as tapas or pinxtos with raw ham, a carpaccio of beef with parmesan, or scrambled eggs with asparagus.