100% Mourvèdre. Grapes are hand harvested and whole bunches ferment semi-carbonically in barrels with indigenous yeast and pigeage one to two times a day. The skins macerate for about 30 days before pressing. The wine goes into 5-year-old barrels for about 9 months of elevage. The wine is bottled without fining or filtration and has a small addition of sulfur.