Terroir :
Sandy clay-and-limestone on the low rises.

Grape varieties :
mainly 40 year old Cinsault, plus a little Carignan and Black Grenache, yield 50 hectolitres per hectare.

Vinification :
must free-run from the tank and chilled. Thorough cold-settling, then yeast seeding before fermentation. Constant monitoring with temperatures held between 16°-18°C. There is no malolactic fermentation.

The wine, bottled at the Château at the end of the winter, is laid down for a finishing period in our air-conditioned unit.

Available in 750ml and in 500 ml bottles.