Grenache (74%), Syrah (14%), Carignan (12%)
Cold skin soak for 24/36 hours. The free-run juice is then fermented for 20 days in stainless steel vats.
"Pale lemon colour with steely reflection. Intense nose, fragant aromas of white fruit (pear), white flowers (cherry tree, almond tree), freshly cut grass and fennel. Greasy mouth, meaty and fresh."
