Age of Vines: 20-35 years old
Yields: 45 hl/ha. 1600 cases produced
Pruning Method: Gobelet
Soil: red Mediterranean type, scattered with limestone
Varieties: Mostly Carignan, a little black Grenache
Vinification Method: The premier pas is the lightest wine Magali makes, a whole cluster fermentation in stainless steel tanks. A pigeage occurs & fermentation lasts two or three weeks. Only natural yeast is used, and the wine is fermented and aged in the same tanks under temperature control. The wine is bottled without fining or filtration.
Tasting Note: Dark ruby in the glass with shimmering purple highlights. Beautiful scents of red currant, ultra-ripe pomegranate flesh, crushed plums, and warm pear skins. The palate delivers loads of red & black fruit flavors backed by a pretty dusting of mineral-infused garrigue. This wine is an outstanding value.
Pairing: Works with a wide variety of red & white meats right off the grill, aged sheep’s & goat’s milk cheeses and spicy sausages.
Yields: 45 hl/ha. 1600 cases produced
Pruning Method: Gobelet
Soil: red Mediterranean type, scattered with limestone
Varieties: Mostly Carignan, a little black Grenache
Vinification Method: The premier pas is the lightest wine Magali makes, a whole cluster fermentation in stainless steel tanks. A pigeage occurs & fermentation lasts two or three weeks. Only natural yeast is used, and the wine is fermented and aged in the same tanks under temperature control. The wine is bottled without fining or filtration.
Tasting Note: Dark ruby in the glass with shimmering purple highlights. Beautiful scents of red currant, ultra-ripe pomegranate flesh, crushed plums, and warm pear skins. The palate delivers loads of red & black fruit flavors backed by a pretty dusting of mineral-infused garrigue. This wine is an outstanding value.
Pairing: Works with a wide variety of red & white meats right off the grill, aged sheep’s & goat’s milk cheeses and spicy sausages.
