Additional information
Winemaking process | Vatting for 25-30 days at 25°C. Aged for 8 to 12 months, 70% in underground vats and 30% in oak barrels. |
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Cru classé | Yes |
Grape varieties | Grenache – Syrah – Carignan |
Ground | Clayey sandstone |
Yield | 25 hectoliters/hectare |
Size | 75cl |
Alc/Vol | 13,5% |