Made from Grenache grapes from 30 years old vineyards, the grapes are picked up by hand and are taken to the cellar. Once there, fermentation/ maceration with the skin are made during 25 days. During winter is filtered by natural sedimentation. In spring, wine is ready for its bottling.
Skidded with small machine immediately on having come to the cellar. Twenty-five days of fermentation in Inox deposits with shirt of cold. Then the wine realize the fermentation malolactic for his later step to barrels.