The grapes come from two different locations in the Gard and Vaucluse and is an inversion of the blend, with 70% Grenache and 30% Syrah. Using the infusion method, two thirds of the grapes are direct-pressed and into this juice the remaining third is placed in whole bunches for ten days, to gently bleed their pigment and tannins into the wine in a light extraction. The wine is then aged for eight months split between amphora and a big, old foudre barrel, the latter really bringing out the spicy character of the Grenache.
