Background

Made from plots totalling 15 acres in the village of Saint-Hippolyte-le-Graveyron, nestling on the southern slopes of the Dentelles de Montmirail: a little paradise.

Tasting notes

Black cherry, blackberries with a touch of black pepper and hints of garrigue.

Winemaking

Grapes are hand-picked, with double sorting at the vine, then a third sort in the winery. Lightly crushed and fully destemmed, the grapes then undergo traditional fermentation for 20-30 days. Pneumatic pressing is followed by systematic malolactic fermentation. MATURATION: in foudres (50 hl). Bottled after light filtering at 1 year.

Food pairings

Roast duck breast in a balsamic reduction, Rare cooked beef, mature cheeses.