Grenache and Syrah from vineyards located in the South of France, close to Provence and the Mediterranean.
Upon reception of the harvest, the grapes are macerated then pressed immediately in order to extract as much aromatic intensity as possible. The juices are then settled before fermentation takes place at 15 to 18 degrees Celsius. The second fermentation is made in thermo-regulated vats with regular lees stirring. Ageing lasts for months in our cellars of Salon de Provence, which confers more finesse to the sparkles.