Ogier Côtes du Rhône Heritages

Vinification: Destemming – crushing – cold pre-fermentation maceration (12°C) during 4 days –temperatures at 27/28°C during maceration and long vatting of 25 days on Grenache and 35 days for the Syrah & Mourvèdre – 2 times of racking during fermentation and light pumping over – punching down the cap during maceration – devatting upon tasting. Maturation: 6 months in oak barrels called "foudres" (60-80 Hls/ 4 to 40 years old) and "cuves tronconiques" (110 hl/ 12 years old).

Deep ruby with purple highlights. Expressive, elegant and complex nose with flavors of riped red berries, lightly spicy and hints of undergrowth. Full and very attractive palate with freshness and silky tannins.