Manual harvest, in crates, at optimum maturity, Carignan is vinified using carbonic maceration: whole-cluster fermentation inside each berry. This allows powerful and intense aromas to be extracted. Syrah and Grenache are vinified in the traditional way with total destemming. The vatting lasts between 20 and 30 days. The wines are then aged in vats for 12 months. Blending and bottling at the château.
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