The grapes are harvested and vinified separately in order to obtain a clear juice from red-skinned grapes\nThe pressing is slow and the juices are cooled and decanted in stainless steel vats\nAfter settling, the alcoholic and malolactic fermentations take place in vats and the aging on fine lees continues until February.\nGrape varieties: 35% Cinsault, 35% Syrah, 20% Grenache, 10% Merlot\n