Why this name?
It’s the name of the vineyard where the Cinsault is cultivated.
How was this cuvée born?
Originally, Elisabeth was making a very light rosé, but she started to receive a lot of requests from customers to make white wine. She then got the idea of working this cépage like a white wine instead.
After wine press, the juices are fermented with natural yeasts, and grown up in barrels for 4 months. No added sulfites, no filtering.