Slopes consisting of siliceous clay, located on the first foothills of the mount Canigou in the Aspres
Grenache on low yield is the main feature.
Hand harvesting in small 10 kg crates with selection of the berries.
Destemming and direct pressing.
Cold racking and fermentation under temperature control, with daily stirring of the lees.
Serve at 12 / 14°C.
Spring blossoms in the aroma, light, fresh, a wine to enjoy on its own or with simple Summer foods. Broiled sausage, lamb chops or spare ribs.