Bright red colour with purple shades. Nose: complex with blackberries aromas, violet, sweet spices, and vanilla. Palate: well balanced, generous, and supple. Final note is toasty. 25% of the wine is aged for 5 months in American (80%) and French (20%) oak barrels.

Vinification: Destemming of the grapes. Fermentation for 4 days, with a maximum temperature of 28°C. Traditional maceration for 10 days. We use stainless steel and cement vats. The first presses are partially added to the cuvée then the malolactic fermentation take place in barrels.

Jean-Claude Mas’ range is made up of blends and single varietals of noble and traditional grape varieties the range aims at expressing the maximum fruit exposure and providing immediate pleasure These wines are approachable, easy drinking and offer great value for money The Mas family started growing vine over a century ago nowadays, Jean Claude Mas, the well-travelled and “winemaker takes great pride in making traditional French wines with a new world attitude!

Best served at 16-17°C with grilled red meats, pasta dishes and soft cheeses.