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.
Its aromas of cassis coo coyly, its voluptuous body enthralls, its explosive notes of crushed limestone dazzle, and its silky tannins leave you reaching for your next pour.
50% Mourvedre, 20% Grenache, 26% Cinsault, 4% Syrah