Varietals: Grenache 95%, Mourvedre 5%

Vintage: 2010

Region: Rhône Valley 

Harvest Method: Organic farming; organic soil  amendments, soil is ploowed.  Raised canopies  for maximum  Photosynthesis.  Rigorous  de-budding  of  the  cordon  and of  the  goblet

Vinification: Total destalking.  Pre-fermentation for  4  days followed by alcoholic fermentation  and maceration for 21  days, then maceration  for 16  days.

Aging Process: Matures in  French  oak  «demi-muids» 500  liters barrels  during  20  months  without drawing  off

Aroma/Palate: Deep intense color; nose  of ripened  red fruits and  spice. Fine round tannins; spicy finish  with compact,  wholesome flesh.

Food Pairings: Tapas  Kemia  Mezze; Mediterranean food;  lamb; side of  beef or BBQ.

Serving Temp: 18°-20°C/64°-67°F