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Coeur de loup
After a well-watered winter, generously restoring the soil and subsoil water reserves, spring was mild no frost or heavy storm.
These climatic conditions allowed a good flowering and a good fruiting.
The summer was particularly dry and hot. On July 27, a big rainstorm abundantly watered our vineyard, which, thanks to this water, could eat normally to finish its maturation cycle.
The harvest was magnificent.
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 80%, Syrah 10% and Cinsault 10%.
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.
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