Grapes: 30% Syrah, black Grenache 30%, 30% Carignan, 10% Cabernet Sauvignon. The wine: The Syrah, black Grenache and Cabernet Sauvignon are stemmed for a cuvaison a controlled temperature of 10 to 13 days. The Carignan is vinified in carbonic maceration, whole cluster, which lasts 13 to 15 days. The wines are aged separately until the final assembly at the end of winter. Livestock: Part Tank classical part of drums chène over a period of eight to ten months. The bottling is done without filtration, before the summer heat, then follows a retention period of four months before dressing and put the wine market in December.
