It was in 1981, following the accidental death of his father, that Pierre Marseille freshly graduated in pharmacy decided to take up the management of the estate that was created in 1959.
Presentation
Presentation
He introduced many changes: transformation of the former silk farm, extension and modernisation of the cellar, investment in viticulture…To date, the estate’s 58 hectares are implanted on the Dentelles de Montmirail and Mount Ventoux.
Terroir
Soil composition: High stony terraces with sandy soft rock subsoil.
In the vineyard
Average age of the vines: 55 years.
Winemaking
Traditional vinification with partial destemming.
Ageing
15 days of vatting in concrete vats at controlled temperature.
Varietals
Grenache noir : 65%
Syrah : 30%
Mourvèdre : 5%
Syrah : 30%
Mourvèdre : 5%
Specifications
Residual Sugar : < 3 g/l
Advice
Serving
Ideal serving temperature: from 16°C to 18°C.
Tasting
Deep ruby red colour. Complex nose revealing crystallized red fruits with spices and a hint of liquorice. Full-bodied and round on the palate with a tannic structure and a remarkable persistence of flavours.
