Grape variety: Grenache|Carignan|Syrah
The work begins in the vineyard with a selection of the plots best suited to produce this type of wine.
The grapes are harvested for the most part manually. A double sorting system is carried out in the vineyard and in the cellar.
Vinification is traditional and the grapes are therefore destemmed before the maceration phase begins, which lasts between 3 and 4 weeks. A pressing is carried out, then giving way to malolactic fermentation. A third of the wine is aged for 9 months in barrels, the rest being kept in vats.