Slopes consisting of siliceous clay, located on the first foothills of the mount Canigou in the Aspres
Average age of the vines 35 years; yield 20 hl/ha
Picked by hand in small crates of 10 kg.
Severe selection of the grapes; cold maceration on the skin for 8 hours at 5 °; afterwards careful pressing. Separation of the juice. Racking and fermentation of the first run juice, all of this at 16 °.
Stirring of the lees during fermentation. Maturing : 5 months on the fine lees.
Serve at 12 / 14 °C.
TASTING : Bright and intense pink colour, pleasant aromas of red fruits, strawberry, raspberry, forest berries, in the mouth regaining of the same flavours, refreshing and elegant final. Beautiful structure.
DRINKING ADVICE :
Red mullet terrine and small vegetables, virgin sauce (tomatoes, onions, lemon, oil, chervil…)
Skewer of chorizos and marinated red tuna
Small tarts of candied tomatoes with fresh sheep cheese
Red shrimp curry