Localities: "Guigasse" and "Pignan" (fine sand)

Grape varieties: 60% Grenache and 40% Mourvèdre

Vinification: Hand-picked, sorted in the vineyard and then in the cellar.
100% de-stemming, then co-fermentation in wooden truncated-cone tanks.
Alcoholic fermentation with indigenous yeasts.
Manual punching down and delestage are carried out throughout grape maceration (35 days).

Aged in demi-muids and old barrels.

Organic and Biodynamic Agriculture