Grape varieties 65% Grenache. 35% Syrah.
Terroir Lower terraces of the Rhône, old alluvial deposits, pebbles over Creteceous marl.
Harvest By hand.
Vinification Vinification in rough concrete tanks. The harvested grapes are totally destemmed. Fermentation with native yeasts. Progressive increase of temperature to 28-30°C. 4-5 weeks’ vatting with minimalist extraction resulting in a passive infusion and stirring of the lees during the last 3 weeks.
Maturing Around 18 months in rough concrete tank.
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