Characteristics: The vineyards are planted on alluvial reddish clay that lies on terraced slopes of sun-scorched rounded quartz stones.
Wine Making: After destemming and crushing, the grapes are put into concrete vats for alcoholic fermentation. This lasts approximately 10 days and is followed by an 8 to 10 days maceration to complete the extraction. After devatting and pressing, malolactic fermentation is carried out in vats.
Maturing: The wine is drawn off under aeration, to enable natural stabilisation of the components to take place. It then goes into 60 hectolitre oak tuns for a period of 8 to 14 months.
Tasting notes: The colour is a deep garnet red. To the nose, the “Haute Pierre” cuvée is characterised by strong spicy aromas, which show a rich, powerful body wrapped around with a more delicate yet tightly knit tannic framework. Rich and unctuous on the palate, the finish reveals some intense, liquorice like flavours.
Food and wine pairing: Ideal with the traditional French and “Provençale” cuisine-stews, stuffed and fine meats.