Soil: The plots are located on the slopes of the high Agly Valley. They are composed of gneiss & schist from the Devonian Period. Vinification: The crop is h&-harvested & entirely destemmed. The extraction is only performed by punching of the cap. The maceration lasts from 2 to 4 weeks according to daily tastings. Maturing: The wine is aged in vats.
Colour: deep garnet red. Nose: aromas of black cherry. Palate: this wine is fleshy, well-structured Beef, Mediterranean food.