Surface of the vineyard: 1.2 Ha

Yield: 30 Hl/Ha

Grapes: 60% grenache, 30% syrah, 10% carignan

Terroir : alluvial soils and very stony soil of small pebbles

Vinification : total destemming. Traditional vinification. 4 weeks long maceration with hot finish. Aging in vats on the lees

Alcoholic degree: 14% vol

Bottling: at the property

Surface of the vineyard: 5 Ha

Yield: 90 Hl/Ha

Grapes: 100% Chardonnay

Terroir : alluvial and colluvium dominated clay

Vinification : direct pressing, cold settling and low temperature vinification

Alcoholic degree: 13% vol

Bottling: at the property

Surface of the vineyard: 1 Ha

Yield: 51 Hl/Ha

Grapes: 55% grenache, 45% viognier

Terroir : stony application with limestone predominance

Vinification : pressurage direct, débourbage et vinification à froid. Élevage en cuve sur lies fines

Alcoholic degree: 13.5% vol

Bottling: at the property

Surface of the vineyard: 25 Ha

Yield: 51 Hl/Ha

Grapes: 45% grenache, 45% clairette, 10% Bourboulenc

Terroir : sands, limestones and clays

Vinification : direct pressing, cold settling and low temperature vinification

Alcoholic degree: 13.5% vol

Bottling: at the property

Surface of the vineyard: 25 Ha

Yield: 51 Hl/Ha

Grapes: 40% grenache, 40% Cinsault, 20% syrah

Terroir : sands, limestones and clays

Vinification : direct pressing, cold settling and low temperature vinification

Alcoholic degree: 13.5% vol

Bottling: at the property

Surface of the vineyard: 100 Ha

Yield: 51 Hl/Ha

Grapes: 80% grenache, 20% syrah

Terroir : limestone and clay

Vinification : traditional vinification of 15 days, at controlled temperature. With reassembly and shedding

Alcoholic degree: 14.2% vol

Bottling: at the property

Grapes: 60% grenache blanc, 30% roussane, 10% clairette

Terroir : limestone clay

Vinification : In stainless steel vats. Cold pressing, settling, then fermentation at low temperature (17 ° C) to extract fruity aromas

Alcoholic degree: 13.5% vol

Bottling: at the property

Grapes: 50% grenache blanc, 30% Sauvignon, 20% Clairette

Terroir : limestone clay

Vinification : In stainless steel vats. Cold pressing, settling, then fermentation at low temperature (17 ° C) to extract fruity aromas

Alcoholic degree: 12.5% vol

Bottling: at the property

Grapes: 80% grenache noir, 20% Cinsault

Terroir : limestone clay

Vinification : In stainless steel vats. Cold pressing, settling, then fermentation at low temperature (15 ° C) to extract the fruity aromas

Alcoholic degree: 13.5% vol

Bottling: at the property

Grapes: 80% grenache noir, 20% Cinsault

Terroir : limestone clay

Vinification : In stainless steel vats. Cold pressing, settling, then fermentation at low temperature (15 ° C) to extract the fruity aromas

Alcoholic degree: 12.5% vol

Bottling: at the property