All grapes are harvested by hand. After de-stemming, grapes are fermented with natural yeast and vinified for two to three weeks in stainless steel. After maceration is finished and must is pressed, the wine is moved to oak foudres for malolactic fermentation. Aged in oak foudres (25 to 50 hl) for 18 to 20 months. Bottled unfined and unfiltered.
There is something about the dark, inky Mourvedre, plus the salty sea air caressing the vines every night, that typifies classic Bandol. This wine is complete, and ready to serve cooled down a touch
75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan