70% Carignan and 30% Grenache
"The grapes are harvested by hand in 20 kg boxes, then cooled before vatting. A must already in fermentation is added to the blending of full grapes in a fiber vat, without additional sulfites. The vat is saturated with carbonic gas. Semi carbonic maceration for 10 days. Devatting and assembling the pressed and free-run juices. End of fermentation and growing in vats Bottled by hand and by gravity in march, with 10 mg/l of SO2."