Cinsault from the schist soils of Cabrerolles, a commune in the north of the Hérault.

Maceration for 21 days, then ageing in sandstone vats for 9 months.

On the nose, a lot happens: citrus, raspberry, humus, pepper ... It's slamming in all directions.

On the palate, it is velvety, round. A wine of great class!