Vinification & grape variety
Harvest conducted by a belt, thus avoiding the alteration of the berries, then carefully sorted and de-stemmed. Loading of the pneumatic presses by gravity and sheltered from oxygen, thus preserving the full potential of the harvest. Cold stabilisation of the must for 5 to 10 days depending on the grape variety, and settling of the must to obtain clear juice. Alcoholic fermentation between 10 and 14 days with temperature control. Then, ageing on lees in vats with stirring.
Grape varieties: Grenache 40%, Cinsault 35%, Mourvèdre 15%, Tibouren 10%.