Surface of the vineyard: 15 Ha

Yield: 41 Hl/Ha

Grapes: 75% grenache, 25% syrah

Terroir: old terraces and stony spread with limestone predominance

Vinification: vatting for 18 days, daily reassembly, temperature control. 6 months aging in vats

Alcoholic degree: 13,5% vol

Bottling: at the property

Grapes: 70% grenache noir, 30% Syrah

Terroir : limestone clay and sand

Vinification : In stainless steel vats. Solid phase fermentation at 25 ° C. Light reassembly and load shedding to gently extract the tannic material. Duration of maceration at 10 days, then racking and incorporation of the presses

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: 13.5% 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: 70% grenache noir, 20% Syrah, 10% Cinsault

Terroir : limestone clay and sand

Vinification : In stainless steel vats. Solid phase fermentation at 25 ° C. Light reassembly and load shedding to gently extract the tannic material. Duration of maceration at 10 days, then racking and incorporation of the presses

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: 12.5% 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

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: 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: 1 Ha

Yield: 41 Hl/Ha

Grapes: 60% grenache, 40% syrah

Terroir : old terraces and pebbly spreading predominantly sandy

Vinification : vatting for 15 days, daily reassembly, temperature control. Aged for 12 months in oak casks (50% new oak and 50% casks of 2 wines

Alcoholic degree: 13.5% vol

Bottling: at the property

Surface of the vineyard: 2.5 Ha

Yield: 41 Hl/Ha

Grapes: 50% grenache, 40% syrah, 10% Cinsault

Terroir : clay-limestone, clay-siliceous and sandy with rolled pebbles

Vinification : traditional method, vinification at 28 ° C, reassembly and shedding. Maceration for 28 days. Excavation without incorporation of presses

Alcoholic degree: 14% vol

Bottling: at the property