VINIFICATION:
A strict selection is made in the vineyard and harvesting is entirely manual. After destemming and crushing, the grapes are macerated for 22 to 28 days at controlled temperatures ( max 30 °C) with thrice-daily pumping-over. The whole cuvée is then placed in 275-liter oak Laurus barrels (1/3 new and 2/3 one and two-year barrels) for the malolactic fermentation followed by 15 to 18 months of ageing.

TASTING NOTES:
A deep, purple robe with a full, appealing density. The nose opens on ripe, dark fruit such as blackberries ans black currants, complemented by a characteristic smoky aspect that is typical of St Joseph with some barrel age.

SOILS:
Light soils schist on granite bedrock.
The palate is round ans mouth-filling with a full, generous and slightly peppery texture that provides very good length on the finish.
This wine can age well for up to 10 years.