Grape Varieties
- The Grenache, used at 60 to 65% for its structure and complex aromas of fruits, spices and at times liquorice.
- The Syrah, used at 30 to 35% for its colour, unctuousness and tannins.
- The Mourvédre, used at 5 to 10% for the aromatic persistence that it creates on the palate and for its soft, slow maturing tannins.

Vinification
Vinified together to accrue the symbiosis of our different grape varieties, initially at a low temperature to fix the different aromas and then at a temperature as high as their microbiological activity permits in order to perfect the tannin extractio, in order to obtain the greatest aromatic complexity combined with fine powerful tannins.

Gastronomy
Our Vacqueyras wines arrive at maturity, after a period of 2 to 4 years. They may however be kept for 5 to 8 years and more. Ideally they should be served with spicy white meat dishes, roasted red meats, as well as various meat stews such as “daube Provençal".

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