Vinification & grape variety
Grape varieties: Cinsault 65%, Rolle 12%, Tibouren 9%, Grenache 7%, Mourvèdre 5%, Syrah 2%
Vinification: Berries are pressed softly using pneumatic presses to prevent the extraction of tannins. Must settling to obtain a clear juice before the fermentation process. Temperatures maintained between 16 and 18°C throughout fermentation for 10 to 14 days. The wines are then refrigerated to prevent malolactic fermentation, and matured on lees in vats, with stirring.