Vinification & grape variety
Grape varieties: Grenache 80%, Mourvèdre 10%, Cinsault 5%, Rolle 5%
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 14 and 17°C throughout fermentation which spreads over 10 to 14 days. The wines are then refrigerated to prevent malolactic fermentation, and matured on lees in vats, with stirring.