Terroir: Soil poor, very stony clay and limestone with very low water reserve
Grapes: 40% Grenache, 40% Syrah, 20% Carignan
Average age of vines: 25 years
Yield: 49 hl / ha
Winemaking: Mechanical and manual harvest. The harvest is completely broken to prevent excessive aggression tannins. The vessel is then yeasted and enzymée to allow better extraction and better clarification. Fermentation lasts 8 to 15 days at a temperature of 26 ° C with 2 daily pumping and 2 load shedding during fermentation. After pressing the wine is aged a few months in tank. During the fermentation, a micro oxygen is supplied each day (microbubbles) to stabilize the color coat and tannins.