80 % Grenache Noir, 10 % Syrah, 5% Mourvèdre, 5 % Cinsault from 60+ year-old vines, yielding only 33 hl/ha. Hand-picked and hand-sorted, then natural-yeast fermented in a mix of concrete and stainless steel tanks, with 20 % whole bunches included. Matured in concrete tanks for 4 months. whole-bunch pressed and settled overnight at 10°C. Cool-fermented in stainless steel tanks and matured on fine lees for 4 months.