Co-fermentation of Grenache and Cinsault full grapes in a concrete tank.
The grapes comes from a vineyard on a place called “L’oratoire”, which gave the name to this cuvee (and to the Domain).
After the fermentation, the grapes are slightly crowded and undergo a very short maceration (3 days), and finally a very light press in a wooden press.
The low yield of the local terroir (a deep Clay and silt soil) adds a deepness and complexity, with a freshness and tension.
