From a parcel of 80-year-old vines on a soil of gneiss and granitic sand. Yields around 25 hl/ha. Estate certified organic. Vinification: carbonic maceration for 10 days, indigenous yeasts. In every respect, this is judicious, intelligent winemaking. Matured in barrels that have seen 5 wines and in 400-litre oak demi muids. (Barrels mostly come from Burgundy’s Fred Cossard).
Varietals: 80% Grenache Gris, 15% Grenache Noir and 5% Grenache Blanc
Farming: Organic, No Added Sulfites