A blend of 40% Mourvèdre, 30% Grenache Noir and 30% Cinsault from vines farmed organically, facing southeast, and planted on clay-limestone terraces with silica in the subsoil. Hand-picked in small crates. Vinification is traditional but without any chemical additives. The grapes are 80% destemmed, followed by direct pressing, with temperature control, and 4 months maturation in vats.