Ageing potential: 5 years
Food pairing: beef filet, grilled thuna, provencal daube.
Vineyard area: 55 hectares among which 9 hectares selected for the blend of la Source de Vignelaure Red 2017.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of la Source Red:30 Hl/Ha.
Vinification: Grape sorting. Desterming and pressing. Traditional vinification technics, natural yeasts, frequent pumping-over. Fermentation under controlled temperature in stainless-steel tanks for 7 days. Partialy aging in oak barrels for 12 months.