Birth of a Wine

:: The grape variety that we use consists of Mourvèdre, Grenache, Cinsault, yet also Carignan and a rather small amount of Syrah.
As for our young, white grape variety, we have Clairette and Ugni white wines.

:: Our vineyard, which mainly consists of old vines that are essentially pruned when we perform our green grape harvests (or "effruitage") in the month of July, allows us to control the yield (40 hl/ha), and at the same time, to optimize the quality, the concentration and the ripeness of the grape clusters.

:: The cultivation is done in a traditional way, the grape harvests are systematically gathered by hand.
Grapes are triaged, and then turned into wine in a modern and well-designed wine cellar.
Bottling for red wine is done under our supervision, without fining or filtration, and after an 18-month aging process in large capacity barrels. For rosé wines, the liquid is extracted by direct pressing, by grape-skin maceration or by the 'saignée' process, then ferments at a low temperature in stainless steel thermo-regulated vats. At last, our white wine is fermented at a low temperature.