In 1868 Docteur Guyot, who helped shape modern scientif approaches to French viticulture, stated that “Limoux wines should figure among the list of good red wines”. From this same belief, Cave Anne de Joyeuse was founded in 1929 to vinify said red wines. Over time, winegrowers and consumers alike have realised the expetional quality of this terroir.

Temperature controlled fermentation in tank for eight days. Thegentle extraction techniques allow them to obtain a well balanced phenolic and tannic structure. The wine is aged 50% in stainless steel tank and 50% in oak barrels for 6 months (1/3 new barrels, 1/3 one year and 1/3 of two years barrels).

Ideal with red meats (steaks, ribs on the bone) but also cockerels or roasted duck. Drink within two years.