Vieilles Vignes Garrigues

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes are selected in the vineyard and then destemmed before being put into vats. Three weeks of fermentation and maceration in concrete vats follow, with the use of indigenous yeasts. Temperatures are kept low in order to produce aromatic wines. They do not insist on any massive extraction, but prefer the ‘matière’ to express itself. Due to the work in the vineyards, the grapes possess enough concentration. The pressed juice and free-run juice are blended together according to the vintage.

For 8 months, 50% in barrels and 50% in concrete Vats