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Grape VarietyGrenache, Syrah, Mourvèdre
StyleFull & Opulent
At the beginning of last century the estate was split between the cultivation of vines and olives, however over the years and generations the vineyard has established itself. In 1970 Rolande, Stephanie’s grandmother, successfully implemented the commercialisation of wine bottled at the estate. In 1985 her daughter Aline, developed and modernised the estate introducing a controlled, minimal intervention, form of agriculture, Lutte Raisonnée (respectful to the environment), working alongside a specialist agricultural engineer, effective since 2002, as part of an HACCP move towards quality. Today it’s Stephanie’s turn to hold the torch for these women who have already given so much to the Estate.
The vines are hand harvested and the grapes are carefully selected and vinified in whole bunches. Maceration is traditional with temperature control and density checks both morning and evening. Fermentation on the skins lasts 3-6 weeks and is accompanied by pumping over, releases and regular tasting of the musts. At the end of alcoholic fermentation, following the evolution of the tannins, it’s the devatting. Initial blending takes place after malolactic fermentation and racking. The wine is then aged, some of which is aged in old oak vats.
Grape varieties : 80% Grenache, 10% Syrah, 10% Mourvèdre. Partner with; grilled or roasted red meats, duck with olives, Bresse Chicken, country salad, goats cheese, melon and strawberries in the summer months.