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: 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

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: 2 Ha

Yield: 51 Hl/Ha

Grapes: 70% grenache, 30% roussane

Terroir : limestone clay

Vinification : juice obtained by pneumatic pressing. Fermentation at low temperature (16 ° C), long and controlled. Then aging in stainless steel vats on fine lees.

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: 2 Ha

Yield: 51 Hl/Ha

Grapes: 50% grenache, 30% syrah, 20% marselan

Terroir : limestone clay and sand by location

Vinification : traditional vinification with grapes at full maturity. Careful work of extraction of the material by unloading, then light reassembly during the period of maceration (3 weeks). Fermentation temperature 25 ° C. Tank aging

Alcoholic degree: 14% 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: 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: 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: 4 Ha

Yield: 51 Hl/Ha

Grapes: 65% grenache, 25% syrah, 5% carignan, 5% Mourvèdre

Terroir : alluvial soils and very stony soil of small pebbles

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

Alcoholic degree: 14% vol

Bottling: at the property

Surface of the vineyard: 2.5 Ha

Yield: 51 Hl/Ha

Grapes: 70% syrah, 30% grenache

Terroir: limestone clay and local sand

Vinification: traditional vinification with light load shedding. Maceration 18 days under hot pomace. Vinification without added sulfur

Alcoholic degree: 14% vol

Bottling: at the property