TERROIR
•Location : from different zones within the Côtes du Rhône appellation.
•Soil : calcareous and clayey soils : round pebbles from the quaternary period.

VINIFICATION
• Each grape variety is vinified separately.
• 18 to 22 days of maceration.
• Pumping over twice a day.
• Maceration and fermentation temperature is maintained between 82 and 86°F (28- 30°C) to favour the extraction of the finest components of the grapes.

TASTING NOTES:
• COLOUR : deep purple red robe.
• NOSE : full and intense with aromas of red fruits and Provencal herbs, with a hint of black pepper.
• TASTE : the spicy red-fruit character is confirmed with a full, lively structure and a long tasty finish.

WINE WAITER'S ADVICE:
• SERVICE TEMPERATURE : 61-63°F (16-17°C).
• FOOD PAIRING : Provencal and Mediterranean food, grilled and roasted
meat, mature cheese.
• AGEING : 2 to 5 years.

MEDALS AND AWARDS:
• Bronze medal - Japan International Wine Challenge – 2000
• Seal of approval – International Wine Challenge - 2000