Vinification process:

Cold soak for one week then natural fermentation for 50% 26° to 28°C and 50% inoculated fermented at 22°C to 24°C followed followed by a week of post fermentation maceration prior to pressing

Awards:

“Vincent Chansault (the winemaker) is a big fan of the Rhône. Very good structure. Cool and sleek and very polished. Very, very fresh. Very un-Languedoc!" Jancis Robinson 17/20

Vineyards:

La Livinière (Limestone) 50%
Brugairolles (Sandstone) 30%
Roussillon (Schistes et Arènes granitique / Slate and decomposed granite) 20%

Ageing:

10% in 3 year and more oak barrels for 9 months – 90% in vats on fine lees for 9 months – blending and bottling.