La Fauvette Rouge 2018


Deep purple robe with intense ruby reflects. We notice red fruit aromas (mulberries, black cherries) and blackcurrant that brings a hint of freshness. The powder notes of cocoa and mokka gently mix with these fruits to build a complex aromatic drawing.

The first taste is straight, with a nice tannic structure that enables a good ageing. In the mouth, we find hints of fruity aromatics. It reminds wild mulberry and the melting side of gooseberry jelly The spicy notes (white pepper and pink peppercorns) mixed with the taste of mocha gives it its character and a long finish.

To be kept up to 15 years

Excellent with a duck magret Rossini style, cooked with honey and raspberry vinegar. For the gourmets, pair it with a dark chocolate mousse with red fruits, it is worth a try.

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50 % Merlot, 50% Cabernet-Sauvignon


IGP Côtes du Tarn


25 hl/ha


Organic wine, certifed by ECOCERT


We need to be patient to be able to harvest the grapes when they are at the perfect maturity. For this special vintage, we choose our best grapes. Moreover, by harvesting our red grapes a little bit sooner for this wine, we were able to keep the grapes fresh plus a sweet and fruity taste, however, the final product is still having a nice concentration. Les vendanges sont faites manuellement. Nos vignes se situent à Cestayrols dans le TARN sur un plateau argilo-calcaire qui confère à cette cuvée toute la typicité de notre terroir.


For this select vintage we pursue an integrated winemaking which means all the parts of the process take place in French oak barrels that hold 400 litres each. . To do this, our cooper opens the barrels on a side, those are crafted to host the harvested fruits. The grapes, just gathered, are carefully prepared for the barrels. The grapes, just gathered, are carefully prepared for the barrels. The alcoholic fermentation takes place thanks to the natural yeasts found in the grapes. Every day we turn our barrels manually. This technique suffices to drive away any potential obstruction from grape-skins to the maturation of the ripening liquid in the barrels. It is an extraction technique that is both gentle and effective, and which permits us to obtain the colour and tannic structure, without any notes of bitterness, that we seek. Once the fermentation has been realised, we press our grapes which can then be placed in the same barrels again, tightly closed. The so-called ‘malolactic fermentation’, where the malic acid is broken down, then runs its course naturally, often in the spring, when temperatures in the cellar start to climb again in response to our climate’s effect. The wine development continues in this way for a further eighteen months. Just before the bottling process, the wine is carefully filtered to remove deposits that could have formed during the process.