Slopes consisting of siliceous clay, located on the first foothills of the mount Canigou in the Aspres
50 years old vines. Yield: 18 hl/Ha.
Picked by hand in small crates. Sorting in the vineyard. For the Carignan : Carbonic maceration for 20 days. As for the Grenache: destemming, cold pre-maceration prior to the actual fermentation. Daily Pumping over and vatting for 2 weeks.
Maturing : in concrete tanks.
Serve at 18 / 20°C.
TASTING : Beautiful dark garnet colour with black reflexes
Flavours of candied small fruits, black currant, spices, muscat and pepper, fleshy mouthfeel, delicious final with powerful yet caressing tannins.
DRINKING ADVICE :
Grilled anchovies with candied bell pepper
Boles de picolât (typical catalane dish wish meatballs and capers)
Braised pork tenderloin
Calf rolls with escalivade.