After a nightly mechanical grape picking, which allows the harvest to arrive cold at the cellar, a slight film maceration of a few hours at low temperatures allows the extraction of the desired pale pink. The juices are obtained by a soft pneumatic pressing.
After the separation of lees, the musts are vinified in stainless steel vats with a perfect control of temperatures. December is the moment to assemble the vintages and prepare them to be bottled or conditioned for the Bag in Box.
This grape variety is a blend of 70% Cinsault and 30% Grenache. A nightly mechanical grape picking allows the harvest to arrive cold at the cellar and to avoid oxidization.
The maceration of a few hours at low temperatures is realised before a very soft pressing. The fermentation is kept between 17° and 18° C. The bottling occurs in February.
This pale pink vintage has an elegant exotic fruit expression; well rounded with just enough vivacity.
This grape variety is a blend of 60% Grenache, 30% Syrah and 10% Cinsault which blooms to its full potential in this clay and limestone soil.
The grapes are totally destemed and partially crushed. The maceration and pre fermentation is carried out at cold temperatures for 48 hours before the beginning of the actual fermentation, which is controlled between 22° and 26°. It is then closely accompanied by a daily, light pumping over. Half of the maturing is done in vats and the other half in barrels and puncheons for six to ten months. The blending and bottling are realised in April of the following year.
Well balanced, this vintage emanates excellence and generosity; enveloped with a deep aroma of blackcurrant.
This blend is a mix of Grenache and Cinsault, the same care and attention is put into the vinification as all other wines to realise a vintage destined for daily consummation.