40% Carignan, 40% Syrah, 20% Cinsault
The vines age between 26 year-old Syrah, 35 years-old Carignan and 7 year-old Cinsault that produces about 45 hl/ha. The grapes are hand-harvested between late August and mid-September, de-stemmed and sorted before maceration. Spontaneous fermentation with indigenous yeasts lasts about 15 days. The wine is then moved to a vat for 4-5 days before being aged for one year: 85% in stainless steel tank and 15% in barrel (10 years of age). Lightly filtered and minimal amount of SO2 (~2 g/hL) at bottling.
