50% carbonic macération, and 50% direct pressing for the Grenache (from the Gard department), 50% whole harvest and 50% destemmed (5 days of macération) for the Syrah, direct pressing for the Viognier (from Thibaud in northern Rhône). Elevage have been conducted in both neutral oak and terracotta amphora.
Natural fermentation. No sulfite added. (only naturally occurring SO2)
