Origin: 4 ha of south/southeast facing vines on the north of AOP. “Madinière” is not the district but the name of the stream at the foot of the hill.

Soils: schists typical of the north of this AOC area.

Varieties planted: syrah.

Cultivation: high-density planting (8,000-10,000 vines per hectare). No insecticides few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.

Vinification: the grapes are hand-picked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented
in barriques with native yeasts.

Maturing: 18 months in barriques.

Alcohol content: 13%.

Output: approx. 16,000 bottles.

Style: a pleasant, moreish nose of dark fruits, roasted notes and menthol to finish. On the palate, harmonious and juicy.
Fresh, sprightly finish. Subtle, silky tannins.

Ageing: drink for the primary aromas during the first 5 years, or for the secondary aromas up to 10 years and more.

Food match: red meats (e.g. shepherd’s pie with duck confit, Jerusalem artichoke and truffle).