60% Grenache, 10% Carignan, 30% Syrah, Mourvedre and Cabernet Sauvignon. Fermentation in 2500 litres vats at a controlled temperature. Daily “pigeage”. After fermentation, maceration during a further two weeks. The wine matures in 300 and 500 litres one year old French oak casks for a further 12 months before bottling.
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