70% Grenache, 20% Syrah, 10% Cinsault
30 separate parcels scattered thoughout the appelation. 40-50 year old vines.
A large diversity of soils and terroirs.
Vines are sustainably farmed with focus on yield control and terroir expression. Grapes are picked by hand into small crates.
After de-stemming, grapes are gravity-fed into 10,000 liter concrete vats where they are immediately cooled to avoid early fermentation. During fermentation, each vat is stirred once to twice daily. Wines are left to macerate for 20-40 days.
Aged in vats. Bottled after period of 12 months.
Field Publication Computed: