Vinification & grape variety
Grape varieties: Cinsault 40%, Grenache 20%, Mourvèdre 20%, Rolle 10%, Tibouren 10%
Vinification: 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 grape variety, followed by settling to obtain clear juices. Fermentation process lasts between 10 and 14 days under controlled temperatures. The wines are then maturing on lees in vats, with stirring.