THE estate's cuvée, it represents 50% of production, a blend of 60% Grenache, 20% Syrah, 10% Cinsault and 10% Mourvèdre mostly from the high plateau and also from south-facing stony, limestone clayey terroir. De-stemmed and crushed then fermented only with indigenous yeasts and given only light pigeage and maceration for 3 weeks with ageing in concrete tanks before bottling un-fined and unfiltered.