8 10 8778 KM
The grape varieties, predominantly Grenache, Cinsault, and Syrah (approximately 35 years old minimum), are goblet-trained to achieve the best balance between vine and terroir. After hand-harvesting into crates, whole-cluster vinification is intentionally simple: a starter culture is used to initiate fermentation, followed by gravity-fed vinification of the juice (no pumps). There is no filtration; the wine is bottled by hand using a four-spout method and manual corking. Only a few drops of sulfur may be added at bottling if necessary.
No orange wines at the moment.
No sparkling wines at the moment.
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