VIN CUIT

BLENDING

100% Grenache

VINIFICATION

Manual harvest. Destemming-crushing. Soft pressing and slow cooking on wooden fire in a cauldron until reducing by up to 30%. Cooked juice put in containers for natural fermentation – without adjunction – for one month. Filtering and bottling before Christmas.

DEGUSTATION

Intense fruit (pear, apricot, quince, strawberry) and chocolate aromas, sweet and long in the mouth, great complexity.

PAIRING

With the “13 desserts” of Noël in Provence off course, but also for the aperitif or to accompany foie gras, blue cheese, spicy asian food and fresh fruit salad.

AGING

To be enjoyed now for the freshness of fruit aromas or in 5 years for rancio aromas.