Classic Hermitage from the Les Miaux site.
Terroir, production method and maturation: The grapes are collected from the orchards, the surface of the soil is rich in round stones, and the subsoil is clay and limestone. After removing the stems, the wine is macerated and fermented slowly in cement tanks for four weeks. The wine matures in oak barrels for 14 months. 10% of the barrels are new.
Use: For game and mushroom dishes.
Description: Aromatic red fruit and spicy scent, which also has oak roastiness. The medium-bodied taste is densely tannic, peppery and slightly acidic. The aftertaste is layered and long.