IN THE VINEYARD AND WINERY
A blend of at least three grape varieties, including 45 to 70% Merlot, at least 20% Côt, Syrah and/or Grenache and up to 35% Cabernet Franc and/or Cabernet-Sauvignon.
The wines are made by fermenting the fruit after destemming (for the age-worthy versions) or by carbonic maceration (for early-drinking wines), then matured in tanks or in oak, depending on the wine grower’s style or his/her way of approaching the vintage. They stay there until at least the May 1st of the year following the harvest.
AT THE TABLE
Its intense hue with garnet and ruby highlights encapsulates the blend of Mediterranean grape varieties, which impart depth, and Atlantic varietals, which add nuance.
When the blend is Atlantic-dominant (Cabernet Franc, Cabernet-Sauvignon, Merlot and Côt), it delivers aromas of prune and leather with liquorice notes. When Mediterranean varieties (Syrah, Grenache) are predominant, it shows characteristic aromas of ultra ripe red fruits, spices and garrigue herbs.
Young or mature, it shows at its best when served at a temperature of 17°C. Young versions are better suited to pairings with grilled meats, whilst the mature wines are enhanced by slow-simmered dishes.