Grapes are de-stemmed and vinified in concrete and stainless-steel tanks for 3 to 4 weeks. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins. It then matures for 6 months in concrete vats and stainless-steel tanks.

The wine is comprised of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand. All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day. The grapes are picked at phenolic maturity and are mainly harvested by machine.

Grapes: 60% Grenache, 35% Syrah, 5% Marselan
Alcohol by Volume: 14.5%
g/L: <0.8
pH: 3.68
Total Acidity: 2.95 g/L

After a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins. It then matures for 6 months in concrete vats and stainless steel tanks.

It is made up of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand… All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day. The grapes are picked at phenolic maturity and are mainly harvested by machine.

Alcohol by Volume: 14.5%
g/L: <0.8
pH: 3.68
Total Acidity: 2.95 g/L