Grape Varieties: 65% Grenache Noir, 15% Mourvedre, 15% Syrah, Cinsault, Clairette And Sundry Others 5%. Vinification: Grapes Are Hand-picked, With Double Sorting At The Vine, Then A Third Sorting In The Winery. Gentle Pressing And Selective Destemming, Followed By 30-40 Days’ Traditional Fermentation In Temperature–Controlled Stainless-steel And Wooden Vats. Pneumatic Pressing, Then Systematic Malolactic Fermentation. Maturation: 20-22 Months In French Oak Foudres (60Hl). Bottled Unfined And Unfiltered, Then Released At 2 Years.