Geology : sandy alluvium on marly limestone.
Grape varieties : Mourvèdre, Grenache and Cinsault.
Growing methods : Ploughing into mounds around the base of the vines with furrows between the vines in November.
Gobelet pruning for the Mourvèdre (three grape bearing branches with two eyes) and the Grenache.
Vinification : the harvest is destemmed, maceration for 13 days.
Maturing : blend of free-run wine and press wine. Holding for five months before approval, under a neutral atmosphere to preserve the aromas.
No filtration at bottling
Characteristics : subtle nose with black fruit and a minty finish,
fine tannins on the palate with a woody finish, good freshness and liveliness make this a refined, ethereal wine of excellent quality.*
Selected by the Guide to the Wines of Provence 2009***