Plots in Morières and Châteauneuf-de-Gadagne. Sandy/clay soil.
45-year-old vines
Traditional, with complete destemming. Fermentation is thermo-regulated, with 1 to 2 pump-overs per day and 3 to 5 delestages depending on the potential of each vat. Vatting can last from 3 to 4 weeks. Each vat is tasted daily to determine the best date for devatting. Free-run and press wines are separated.
Traditional, with complete destemming. Fermentation is thermo-regulated, with 1 to 2 pump-overs per day and 3 to 5 delestage depending on the potential of each vat. Vatting can last from 3 to 4 weeks. Each vat is tasted daily to determine the best date for devatting. Free-run and press wines are separated.
The vinified Syrahs and Grenaches are then blended and aged for 12 months in two foudres of 26 and 71hl.
