Surface of the vineyard: 20 Ha

Yield: 41 Hl/Ha

Grapes: 70% grenache, 20% syrah, 10% carignan

Terroir : alluvial and colluvium

Vinification : vatting for 15 days, daily reassembly, temperature control. 6 months aging in vats

Alcoholic degree: 13.5% vol

Bottling: at the property

Surface of the vineyard: 15 Ha

Yield: 41 Hl/Ha

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

Terroir : stony, predominantly sandy

Vinification : direct cold pressing

Alcoholic degree: 14% vol

Bottling: at the property

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

Surface of the vineyard: 25 Ha

Grapes: 50% Grenache, 30% Syrah, 20% carignan

Terroir : alluvial and colluvial

Vinification : cold cuvaison, daily reassembly, load shedding, temperature control

Alcoholic degree: 13% 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: 12.5% 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: 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: 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