Viticulture and Vinification

The grapes are sourced from low-yielding (47hl/ha) old vines on the sloping hillsides of Cabrières. The area lies on old volcanic soils that are composed of 70% schist, which helps create high-quality grapes with great structure and freshness.

Carefully selected hand-harvested grapes are de-stemmed and gently crushed. Indigenous yeasts are used for fermentation in stainless steel which lasts between 18 and 20 days. Our talented winemakers use the traditional techniques of pumping over and punching down twice a day to extract the optimum amount of flavour from the grapes. We also use a second fermentation called malolactic – which transforms malic into lactic acid and results in the wine’s finesse and rounded character. The Syrah and Grenache are vinified separately before we carefully blend them to create the perfectly balanced wine.