80 % Grenache and 20% Syrah. The grapes are destemmed and ferment during 18 to 28 days, with wild yeast, in order to fully extract the concentration achieved in the vineyard and to maximise refinement of the extracted phenolic constituents. Rasteau soils can produce wines with strong tannins. Then the wine are clarified and aged during 12 month in vats and oak foudres before the bottling accomplished with care at the estate.
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