Traditional vinification in concrete tanks. The alcoholic fermentation is temperature-controlled to preserve the fresh fruit flavors. Short pumping over every day at regular intervals. The maceration lasts about three weeks.

The entire AOP (PDO) are nestles in the heart of the Luberon Regional Nature Park. Here, the vines grow in sandy-clay soil at an altitude of 350 meters. The surrounding mountains create a nice range of temperatures which helps concentrate the coloring matter in the grapes, while preserving the wine’s “bite.”

Grapes: Grenache Noir, Syrah
Alcohol by Volume: 14%
Aging: The wine is aged 6 months in concrete vats

After destemming, the grapes are fermented in concrete tanks for 3 - 4 weeks. Each grape variety is vinified separately using traditional maceration. After a daily tasting, the wine will either be pumped over or left to rest, in order to gently extract the aromatic components, anthocyanins and tannins. At the end of the alcoholic fermentation, the temperature is allowed to increase to 30 - 33 degrees to assist the polymerization of the tannins.

The soil is made up of pebbles deposited by the Rhône river during the Quaternary period and referred to locally as "Gress". The vines develop a very deep rooting system, digging down as far as they layers of clay.

Alcohol by Volume: 14.5%
Residual Sugar: <0.25 g/L
pH:3.51
Total Acidity: 5.43 g/L