Origins of the cuvée
The ecclesiastical order safeguarded the cultivation of vines and olives as early as the Middle Ages. So, the monks acted as guardians of Rasteau and its prosperity in the 13th century.
Grape varietals
Grenache, Syrah and Carignan.
Vinification and maturing
We perform co-fermentation with different grape varieties. At the beginning of fermentation, extraction is encouraged using physical techniques such as rack and return and pump-over followed by the traditional Rhone Valley method, which involves submerging the pomace at the end of fermentation. This final extraction, performed at 28°C, is comparable to an infusion. It allows us to obtain velvety tannins and roundness while respecting the wine’s jammy red-berry aromas and flavours. It also ensures good length on the palate.
Tasting notes
Colour: intense garnet red.
Nose: powerful, reminiscent of red stone fruits and spices.
Palate: starts off bold with good balance between freshness, fruit and roundness. The tannins are powerful and silky. The finish boasts fresh fruit flavours that evolve towards notes of candied fruits.
Food and wine pairing
Served at 17°C, this Rasteau is a fine match for game as well as all types of stewed meats.
