80% Grenache and 20% Cinsault. Grapes hand-harvested. The Grenache is fermented in 3 different ways: 1/3 direct press, 1/3 destemmed, 1/3 short carbonic maceration. The Cinsault is destemmed and fermented at a low temperature. The juice is aged 4-5 months in stainless steel and then blended in small vats for the winter. Bottled unfined, unfiltered, no SO2.