Origins of the cuvée 
‘Bonus Passus’ from the French ‘le Bon Pas’ (good step), a reference to the secure passageway allowing to cross the Durance River.
LocalisationGrape varietalsGrenache, Syrah and Mourvèdre.
Vinification and maturingWe vinify this cuvee according to the traditional method in the Rhone Valley in order to create an optimal blend that highlights each varietal’s characteristics. At the end fot eh fermentation the caps of grape pomace are submerged in the warm must, a veritable infusion that softens the tannins and increases the wine’s roundness while preserving the flavours of ripe, stewed red fruit. Maceration lasts 3 weeks. A small part of the cuvee is aged in French oak barrels for 8 months.
Tasting notesVisual: Intense garnet red in colour tinged with dark purple.
Nose: Delicate aromas of stewed stone fruits, red berries, cherries.
Palate: Features nuances of stone fruit such as plum and sour cherry combined with notes of light tobacco and spices to lend great complexity to this wine. This ensemble of flavours, with affirmative, well-integrated tannins results in a lengthy finish.
Food and wine pairingServe this wine at 18°C with stewed meats such as a coq au vin and game.
