Silt, chalk and gravels.
Clearing and stripping of the leaves to follow grape ripening. Hand harvesting.
Carbonic maceration with complete bunches for Carignan.
Traditional maceration for other varietals with pumping over and punching
down. 25 days maceration.
Separate maturing by varietal in new oak for Carignan and 1 year oak for
Serve at 17 / 18°C.
This wine can be drunk young, however it will reach its peak after two to three years cellaring.