After destemming, fermentation takes place with total temperature control. The vatting lasts between 20 and 24 days with maximum extraction which favours colour and aromas. The wine is matured in barrels for 9 to 12 months.
The colour is brilliant, garnet with ruby tints. The aromas of red fruit and cherries in brandy are accompanied by vanilla and sweet liquorice notes. The palate is full with a beautiful balance, where the fine and elegant tannins are harmonized by a beautiful roundness.
Food and wine pairing: roast beef in salt crust, forest cocotte egg.
The dry, sunny and hot Mediterranean climate promotes long growing cycles for vines whilst the north-westerly wind, which blows all year round, reduces the need for spraying.
The Corbières are home to an extensive range of soil types, including schist, sandstone, limestone and marl. The appellation is divided into four characteristic areas: the Hautes – Corbières; the Corbières – Méditerranée; the central Corbières; and the Corbières d'Alaric.