Grapes hand-har- vested from 80 to 100-year-old vines, mostly destemmed and vats without SO2. Vatting lasts 5 to 8 weeks and is carried out at a temperature of 22-30°C / 71.6-86°F with gentle extractions. The objective is to maintain a fresh ridge from start to finish without losing the finesse of the tannins. After a slow pneumatic pressing, gout wines and presses are assembled ac-cording to the vintages and the 12-month ageing combines both a small proportion of wood (10%) and a traditional ageing in concrete vats (90%).

Located on a small terrace on the northeast side of the appellation, the rolled pebble floors find their originality in a large proportion of saf-fron where the Grenache will express even more fruit. Grapes hand-har- vested from 80 to 100-year-old vines, mostly destemmed and vats without SO2. Vatting lasts 5 to 8 weeks and is carried out at a temperature of 22-30°C / 71.6-86°F with gentle extractions. The objective is to maintain a fresh ridge from start to finish without losing the finesse of the tannins. After a slow pneumatic pressing, gout wines and presses are assembled ac-cording to the vintages and the 12-month ageing combines both a small proportion of wood (10%) and a traditional ageing in concrete vats (90%). View More

A. The Product images shown are for illustration pourpose only and may not be an exact representation of the products. All bottles are 750ml unless otherwise specified. Wine vintage may also differ from image

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