Type of vines:
Syrah 40%, black Grenache 20%, Cinsault 40%
Wine making:
The three type of wines are vinified separately from their respective dates of maturity.
The wine making begins with a pellicular maceration from a few hours at low temperature (variable according to type of wines from four to twelve hours). After this phase of maceration which makes it possible to extract in smoothness the best organoleptic potential from the grape, the juices are always cleansed at low controlled temperature. The wines are then assembled according to their gustatory criteria during January.
The breeding:
The setting in bottles takes place at the end of the winter in order to as well as possible preserve qualities of freshness and fruit of the year.
