Concours Mondial, Bruxelles 2019 Silver Medal
The story begins in 2016, between two friends who are passionate about wine and terroir: Christophe and Patrick. A dream, to create their own wines, wines with identity, without complexes, resulting from plot selections and single grape varieties. Christophe, globe-trotter at heart, passionate about wine, terroir and specialist in communication and marketing. Patrick, founder of a trendy coffeeshop brand in Marseille and a wine bar, in the Village Docks of Marseille.
To create accessible wines, modern, elegant, to enhance and promote “Vins de France”, to blend different types of terroirs, to select the best grape varieties and to offer a gourmet and contemporary range of wines. On the back of the bottle, the story of each chapter is illustrated in comic-strips on our website
Food and wine
- Best served with rare or red meats such as braised rump steaks, filet mignon with mustard, Provençal stew, venison terrine or pressed duck. Ideal in sauces and gravies.
- Alcohol content: 13,5%
- Residual sugars: 3,9
- Acidity: 4,59
- SO2: 65
- Best served after aeration of about 1 hour before tasting, ideally between 13° and 14 °C (55 to 57 °F) and can be kept for 5 to 6 years.
Old vines from the Nîmes region (deep soils of the Rhône), the Béziers plain (thick limestone clays) and the Aude valley (soil low in limestone). 20-year-old vines on hillsides at an altitude of 150 meters. Vines trained in “goblet” (no trellising) and in “cordon du Royat” (trellising). Yields of 40 to 50 hl / ha.
For 70% of the grapes, vinification with long maceration (about 3 weeks). For 30% of the grapes, carbonic maceration (whole grapes). 10% of the final blend is aged in oak barrels.
A deep purple color, it offers a rich and powerful aromatic intensity, with notes of wild raspberry, blackcurrant, peppery spices and a hint of vanilla. The palate is voluptuous, dense and fresh, the tannins are tight and silky, notes of dark fruits and spices, and a long finish on vanilla notes.