The six grape varieties are planted in a single vineyard. Whole grapes are delicately pressed, racked at low temperature then vinified at 16°C, before being barrel aged for 4 months with daily stirring during the first two months.
Grapes are hand-picked and sorted in the vineyard then destemmed. Pre-fermentation takes place at low t° followed by long vatting, Malolactic fermentation in barrel.
18 months ageing in new oak, 36 month drying, medium toasting.
97% Mourvèdre, 3% Grenache. 25hl/ha yield, hand picking.
Vinification then long vatting. The wine is put into new barrels for 20 months before Malolactic fermentation. The clarification is natural, no fining nor any filtration in this cuvee.