Total acidity  5,5  – pH 3.40

Look: dark burgundy red.
Smell: Intense sweet notes of vanilla, plum and ripe cherry.
Taste: Despite being a wine with great structure, it is soft and pleasant, with well-present and fresh tannins accompanied by good acidity, typical of red wines from our area, which ensures good longevity.
Serving temperature: 16 – 18 ° C
Type of plant: irrigation counter-espalier
Pruning system: spurred cordon on old vineyards, guyot on new plantings
Soil type: moderately calcareous for the Syrah, stony and rich in organic substances for the petit verdot
Fertilization: organic, green manure
Altitude: 40 m asl on avarage
Distance from the sea: 3.5 km from the Mediterranean Sea
Plant density: 5000 plants per hectare
Total hectares: Syrah 4,2 – Petit Verdot 3,4
Harvest period: mid-September the Syrah, end of September the Petit Verdot
Harvesting method: nocturnal mechanical harvesting

In the basement:

The two varieties are vinified separately.
For both, destemming and fermentation in the tank is carried out at a temperature between 25 – 28 °C with maceration of the skins in the tank for approximately 6-8 days.
After racking, both wines are aged in steel for 12 months, at the end of which the blend is made. Subsequently the Syrah – Petit Verdot blend is aged in 10 hectoliter oak barrels for 8 months.