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Soils covered with pebbles, clay and a mixture of limestone, tending to be iron and sand. 80% Grenache, 6% Syrah, 4% Mourvèdre, 10% other varieties.
Manual harvest without destemming. Natural yeasts. Spontaneous fermentation in concrete tanks, maceration for 12 days. Aged for 4 years in old 50 hl oak barrels.