Geology : sandy alluvium on marly limestone.
Grape varieties : Mourvèdre, Grenache and Cinsault.
Growing methods : Ploughing into mounds around the base of the vines with furrows between the vines in November. Gobelet pruning for the Mourvèdre (three grape bearing branches with two eyes). Cordon de royat pruning for the Cinsault (four branches with two eyes). Green harvesting of the Cinsault
Vinification : direct pressing, enzymatic settling at 15°C. Holding for five months before approval, under a neutral atmosphere to preserve the aromas.
Characteristics : beautiful deep, clear salmon colour with hints of pink. Floral nose and with citrus notes. Intense, clean attack.