El Beyda and is primarily Grenache Blanc with small amounts of Grenache Gris, Clairette and Piquepoul.

The fruit is hand picked and spends a day in the press on skins. After which the juice is pressed into oak barrels for fermentation, where it stays on lees for six months prior to bottling.

Honey, citrus and white peach on the nose, with flavours of ripe lemons, mandarin and spiced nougat. The palate is medium bodied with soft acidity and a savoury texture.