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Made from a blend of 70% cinsault sourced from the Lubéron and 30% gamay from Beaujoloais, the Vida Mansa undergoes a cofermented two and a half month whole bunch maceration before pressing. The wine offers a savoury bouquet and density on the palate, with tannic structure and fruit ripeness in equal parts. Despite the dark fruit the cuvée remains well poised and light on its feet.
Made from a blend of 70% cinsault sourced from the Lubéron and 30% gamay from Beaujoloais, the Vida Mansa undergoes a cofermented two and a half month whole bunch maceration before pressing. The wine offers a savoury bouquet and density on the palate, with tannic structure and fruit ripeness in equal parts. Despite the dark fruit the cuvée remains well poised and light on its feet.