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- Winemaker: Marc Penavayre
- Farming: Organic (AB, 2011), biodynamic practices. Cover crops. Minimized copper with the use of plants and essential oils.
- Variety: 60% Négrette, 20% Syrah, 5% Cabernet Franc, 5% Cabernet Sauvignon, 10 % Gamay (13ha vineyard planted between 1963 and 2001)
- Terroir: Gravelly, silty, alluvial topsoil over clay-limestone bedrock. Located on the third terrace in Tarn at 220-meters elevation.
- Vinification: The varieties are vinified and aged separately in stainless steel tanks before final assembly, ambient yeast fermentation.
- Aging: Aged 18 months in concrete tanks. Unfiltered and unfined.
- Tasting Notes: Rustic, iron-rich, sanguine, smoked meat, black summer cherries, overripe plum, moderate tannins.