Clay-limestone, sandstone and shale reveal the diversity offered by the Terrasses du Larzac and particularly in the case of this blend, the commune of St Privat.
Traditional cultivation, together with a gradual decrease in the use of herbicides and chemicals. The vines are pruned short, disbudded at the centre and the grapes harvested by hand.
Grenache, syrah and carignan express themselves to reveal the terroir of the Larzac foothills.
Work is guided by our wish to respect the fruit and freshness offered to us by the terroir. The grapes are selected at the vine and back at the cellar, partly destalked and tanked for 10 to 12 days under controlled temperatures. The grapes are pressed pneumatically.
Mainly in casks for 9 months, before being bottled in August and left to rest for 3 months!
Fruit and freshness dominate this vintage. The subtle aromas are underlined by the delicacy of the tannins, which allow you to enjoy it immediately!
ne of the advantages of this terroir is that you can drink wines young, but for the patient, waiting improves it further. Whatever you decide, decanting it and serving it at 15°C will allow you to fully appreciate it.
Guide BETTANE & DESSEAUVE 2013
« Very tasty red, with sophisticated and complex tannins, very dense for the vintage. » 16/20
Rosemary Georges, Octobre 2012
« Bottled on 9th August. And will be given three months élevage in bottle before he begins to sell it in October. So 60% Grenache, 20% each of Carignan and Syrah. And when does he blend ? That depends. This time he fermented a vat of Syrah and Grenache together; it helps stabilise the colour of the Grenache. And the wine spends nine to ten months in 500 or 600 litre demi-muids, with no racking and fining, and just a light filter. Very perfumed nose; liqueur cherries, so very Grenache. Some peppery notes on the palate, so more Syrah on the palate, with some lovely ripe fruit. Quite rounded with a firm tannic streak; ripe and balanced and rounded. Tout en finesse. »