The Grapes: 50% Syrah, Grenache black 20%, 20% Carignan, Cabernet Sauvignon 10% The vinification; The Syrah and black Grenache are stemmed for a ( fermentation cuvaison) a controlled temperature of 11 to 13 days; The Carignan is vinified in carbonic maceration, whole cluster, which lasts 10 to 15 days. The Cabernet Sauvignon vinified separately because later, is égrappé for a classic cuvaison 10 to 12 days in temperature-controlled. The wines are aged separately to the assembly earlier this winter. Livestock: Classical breeding tank (époxi, stainless steel, etc. ...), bottling is done at the following winter without filtration.
