Field blend of old Carignan, Grenache Noir, Gris, and Blanc, planted in 1900 on rocky limestone soils around Opoul.
Grapes are destemmed, not crushed and put into a large oak foudre for ten days. Pressed, then into smaller used oak barrels for six months. Back into the foudre for six months before bottling. No fining. No filtering. No added SO2.