• Varieties: 50-60% Mourvedre, 25-40% Grenache Noir, 0-10% Cinsault, 0-5% Syrah
• Vine Age: Average of 25 years
• Terroir: Stony soils cover clay-silica-limestone substrate
• Viticulture: Certified organic (Ecocert), gobelet and double-guyot training.
• Vinification: Directly pressed with whole clusters, cold settled for 24 hours. Ambient yeast alcoholic and malolactic fermentation either in stainless steel tank or in demi-muids and foudres. Aged 12 months on the lees with occasional bâtonnage. Lightly filtered. Minimal SO2 addition (20 ppm total)