Origin: A selection of old vines (20-40 years) from hillside terraces. «Cavanos” is not a district but a cuvee brand from Chavanay’s elds.

Soil: Muscovit granitic

Grape Variety: Syrah high-density planting (8,000-10,000 vines per hectares).
Naturel cover cropping to avoid erosion. No insecticides with respect of soil and vine balance, few treatments (depending on weather and the necessary) and small amount of organic fertilizer. Vigour and yield control, leaf-thinning and green harvesting to promote grape ripening. Disbudding on the spring.

Vinication: plot harvest and vinication. The grapes are hand-picked; and then sorted, crushed and partial destemmed in the cellar. Fermented in open top, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Alcoholic fermentation in vats with native yeasts and malolactic fermentation in barrels.

Maturing: 16 months in barrels.

Style: Complex and greddy nose. Mature aroma of red fruits with a bit of graphite. Well balanced mouth, eshy and velvety tannins oer a lovely length with spices freshness

Ageing: Can be drunk young but also laid down for a decade or so.

Food matching: Red meat, strong white meat, beef, lamb pork.