Vinification & grape variety
Grape varieties: Grenache 55%, Mourvèdre 25%, Rolle 15%, Tibouren 5%.
Vinifcation: Bunches are harvested using a conveyor belt, thus preventing damage to the berries, and then carefully sorted and destemmed. Pneumatic presses are gravity-fed, in an oxygen-free environment to preserve the harvest’s potential. The must goes through cold stabulation for 5 to 10 days depending on the grape variety, followed by settling to obtain clear juices. Temperature is maintained between 14 and 18°C throughout the fermentation process for around ten days. The wines are then refrigerated to prevent malolactic fermentation, before maturing on lees with stirring.