Cuvée des Sommeliers
Red wine
2016
Soil: chalky-clay, pebbles, sandy soil.
Grapes : 60 % grenache, 15 % mourvèdre, 5 % syrah, 10 % cinsault
Yield : 33hl / ha
Wine making: Grapes are destemmed and grapes varieties are vinified separately in thermo-regulated concrete tanks. The maceration lasts between 21 and 30 days. After 3 months, half of the wine goes into oak barrels while the rest stays in concrete tanks. Approximately 18 months after harvesting, the wine is finally bottled.
Aging : We usually consider that the wine reaches its best between its 4th and 5th year, but you can keep it longer in good storage conditions (cool and dry place, constant temperature)
Vintages
Soil: chalky-clay, pebbles, sandy soil.
Grapes : 65 % grenache, 15 % mourvèdre, 15 % syrah, 5 % cinsault
Yield : 32hl / ha
Wine making: Grapes are destemmed and blended together in thermo-regulated concrete tanks. The maceration lasts between 21 and 30 days. After 3 months, half of the wine goes into oak barrels while the rest stays in concrete tanks. Approximately 18 months after harvesting, the wine is finally bottled.
Aging : We usually consider that the wine reaches its best between its 4th and 5th year, but you can keep it longer in good storage conditions (cool and dry place, constant temperature)
Soil: chalky-clay, pebbles, sandy soil.
Grapes : 70 % grenache, 15 % mourvèdre, syrah 10 %, 5 % cinsault
Yield : 30hl / ha
Wine making: Grapes are destemmed and blended together in thermo-regulated concrete tanks. The maceration lasts between 21 and 30 days. After 3 months, half of the wine goes into oak barrels while the rest stays in concrete tanks. Approximately 18 months after harvesting, the wine is finally bottled.
Aging : We usually consider that the wine reaches its best between its 4th and 5th year, but you can keep it longer in good storage conditions (cool and dry place, constant temperature)
Soil: chalky-clay, pebbles, sandy soil.
Grapes : 70 % grenache, 15 % mourvèdre, syrah 10 %, 5 % cinsault
Yield : 30hl / ha
Wine making: Grapes are de-stemmed and blended together in thermo-regulated concrete tanks. The maceration lasts between 21 and 30 days. After 3 months, half of the wine goes into oak barrels while the rest stays in concrete tanks. Approximately 18 months after harvesting, the wine is finally bottled.
Aging : We usually consider that the wine reaches its best between its 4th and 5th year, but you can keep it longer in good storage conditions (cool and dry place, constant temperature)
Soil: chalky-clay, pebbles, sandy soil.
Grapes : 70 % grenache, 15 % mourvèdre, syrah 10 %, 5 % cinsault
Yield : 30hl / ha
Wine making: Grapes are de-stemmed and blended together in thermo-regulated concrete tanks. The maceration lasts between 21 and 30 days. After 3 months, half of the wine goes into oak barrels while the rest stays in concrete tanks. Approximately 18 months after harvesting, the wine is finally bottled.
Aging : We usually consider that the wine reaches its best between its 4th and 5th year, but you can keep it longer in good storage conditions (cool and dry place, constant temperature)
Soil: chalky-clay, pebbles, sandy soil.
Grapes : 70 % grenache, 15 % mourvèdre, syrah 10 %, 5 % cinsault
Yield : 30hl / ha
Wine making: Grapes are de-stemmed and blended together in thermo-regulated concrete tanks. The maceration lasts between 21 and 30 days. After 3 months, half of the wine goes into oak barrels while the rest stays in concrete tanks. Approximately 18 months after harvesting, the wine is finally bottled.
Aging : We usually consider that the wine reaches its best between its 4th and 5th year, but you can keep it longer in good storage conditions (cool and dry place, constant temperature)
