Cuvée La Cômbe

The Cabernet, Syrah and Mourvedre grapes are hand picked, hand sorted and fermented whole in separate 40hl Allier oak tanks. Throughout fermentation the grapes are manually pigeaged (punched down) and ultimately the wine is left on its skins for an extended period of time for the maximum extraction of flavours. Upon pressing, the wine is laid to mature in Allier oak barrels for up to 24 months to impart full-bodied aromas and flavours of ripe blackberries and harmonious tannins with hints of chocolate and Provençal garrigue.