Cuvée Tradition

Terroir : Clay and Lime stone Wine Making: The grapes are harvested separately in order to ensure maximum maturation. Carignan variety is handpicked and vinified through carbonic maceration. Other grapes are destemmed and go through standard vinification. Maceration lasts about 30 days, then the wine is taken out of the vats. The ageing is done in concrete vats during 12 to 15 months. Food Match: Meat in sauce, mature cheese, cured meat Serving Temperature: 17-18°C