Vines are planted at low density: 4000 per HA on parcels of land of clayey silt terroir, site of an ancient lake, characterized by deep soil where the Cabernet Sauvignon can develop without suffering from the high summer temperatures. It gives a rich, but fresh fruity taste of cherry, long lasting flavours, soft and smooth tannins. The grapes are harvested by hand in order to produce the highest quality possible. Fermented for 10 days in temperature controlled stainless steel, punching down and pumping over each day. Once fully fermented, the wine is left to macerate for a further 10 days before being transferred into new French oak barrels and vats to mature for 12 months. It then spends another year in bottle before being released. An ambitious Bordeaux-style Cabernet from Provence, made from vines planted in 2008. Classic aromas of blackcurrants and mint have a distinctive wild hint. Matured for 12 months in barrel and vats, the tannic structure is firm and points to some life ahead. But at this stage there’s also freshness, good grip, elegance and purity of fruit.