A blend of young black Grenache and old Carignan planted on layers of shales and mica-schist, in the Espira de l’Agly village. Syrah planted in the clay-limestone soil of Vingrau, a seven-year old vine planted on 6800ft/hectare by the domaine. Mourvèdre in Opoul, from the ‘Mas Farines’ terroir, a fifteen-year old grape.
Early harvest for the Grenache in order to obtain maximum ripeness and low alcohol content. Grapes picked in the morning and transported in skips with vibrating spouts. Direct pressing at low heat and low pressure (4 hours) for minimal colouring of the must. The Syrah grapes harvest was delayed by one and a half week and the Mourvèdre started the third week of September. A fast but light debourbage in order to keep nutrients and character. Long fermentation on fine lees with stirring to avoid reduction and an early bottling.
A clear and bright wine with notes of berry, lychee and grapefruit. The first impression on the palate is of a full, ample and smooth wine, which you usually get with more alcoholic rosés. Fresh and thirst-quenching, its mouth is taut and aromatic.