Terroir

Fairly deep clay-limestone soils with a strip of sand called safre brings minerality and salinity to the palate.

Winemaking

Traditional vinification in concrete vats. Destemming, maceration for 10 to 15 days before devatting. The extraction is done by small pumping overs in order to promote infusion. Aged for 2 years in steel vats.

Tasting

Dominance of Grenache in the tasting which brings fruit aromas red like strawberry or cherry. The material is loose, round with a charming aromatic palette. We seek the delicacy of tannins and the freshness of the fruit.

Gourmet pairings To be enjoyed with game, a Provençal stew or cheese platter