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Coeur de loup
After a rainy winter, replenishing mostly the water reserves of the soil, spring was moderately watered and the summer incredibly hot and dry. The vines, although they have suffered from heat and water stress, produced a very good quality grape harvest in normal quantities.
A complex soil with clay and sandstone coloured deep red by the iron oxide, refreshed by the salt air of the Mediterranean Sea. The soil is very well drained which improves the grapes quality.
Grenache, Syrah and Cinsault.
We wait that the grapes reach their maturity, and then we make the harvest by hand. It is made early in the morning to keep the best temperature. We also have a cooling machine to refresh the grapes arriving in the cellar when the outside temperature is too hot so we keep the flavour inside the fruit, and the quality is conserved.
The grapes are in concrete tanks for a brief maceration during few hours. We take the juice in the tank before it take too much colour, but after it take flavours. Then the juice is pressed next clarified and fermentated. The temperature is controlled at all the different stages. (Around 12°C).
Beautiful pale rose petal color. Expressive nose, fruity raspberry, strawberry and floral notes of violets. Rich mouth enveloping the whole palate well to finish with notes of rose and lychee. This wine will be perfect with seafood, shells, and meat with garlic or other spices.
Gold Medal at Concours Général Agricole de Paris 2019.
Gold Medal at Concours des Vignerons Indépendants 2019.
Gold Medal at Concours des Vins de Provence 2019.
Sylver Medal at Concours du Mondial du Rosé 2019.
Bronze Medal at Concours des Vinalies Nationales 2019.
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