||7% Syrah, 80% Grenache, 10% Mourvedre, 3% Cinsault
||13 plots of land scattered in different parts of the designated Chateauneuf du Pape area.
||The grapes are harvested by maturity, which varies from one area to another within the Domaine. Harvesting is only done manually, and the grapes are sorted out directly in the Vineyard.
||The grapes are destemmed, crushed and cooled off for prefermentation and maceration.
||During alcoholic fermentation, we closely monitor the temperature, pumping over daily. Maceration lasts 2 to 3 weeks. Malolactic fermentation.
||After the malolactic fermentation, the wines are drained and transferred into concrete vats and in some 350L casks (77 gallons) for ageing. Vat maturing lasts approximately 18 months.