|Vineyard Size||3,164 hectares (7 815 acres)|
|Soil type||very stony and of variable depth, the soil consists mainly of la rge quartz stones mixed with red, sandy clay.|
|Vine varieties||Grenache (90%) and (approximately 10%) Syrah.|
|Average vine age||-|
|Vine growing conditions||-|
|Vinification||After destemming and crushing, the grapes are put into concrete vats for alcoholic fermentation. This lasts approximately 10 days and is followed by an 8 to 10 days maceration to
complete the extraction. After devatting and pressing, malolactic fermentation is carried out in vats.
|Maturing||The wine is drawn off under aeration, to enable natural stabilisation of the components to take place. It then goes into 60 hectolitre oak tuns for a period of 8 to 14 months.|