Varietals : 70% Grenache, 30% Viognier.

Nature of the soils : stony; clay-limestone.

Average age of the vines : 40 years.

Winemaking : grapes are harvested early in the morning to keep fresh temperatures and are directly pressed. This is followed by vinification at low temperatures.

Maturing : the blend is placed in steel vats to mature on fine dregs until bottling.

Residual sugar per litre : < 3 grams / liter.

Tasting notes : Translucent yellow colour with golden hues. Jammy nose, charming with aromas of citrus and acacia flowers. Fine and ample mouthfeel; full-bodied offering a broad aromatic expression.

Ideal serving temperature : from 10°C to 12°C.

Varietals : 70% Grenache, 30%, Syrah.

Nature of the soils : stony; clay-limestone.

Average age of the vines : 55 ans.

Vinification : the grapes are picked at the peak of their phenolic maturity, stemmed, and treaded. This is followed by alcoholic fermentation at controlled temperature with mild regular extraction using pump-over. Vatting lasts approximately twenty days.

Maturing : the blend is placed to mature in concrete and stainless steel tanks, followed by light filtering of the non-spliced wine.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Ruby red colour with garnet hues. Generous spicy nose balanced with aromas of red fruits. Ample and silky mouth feel, with pleasant melted tannins.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 80% Grenache, 20% Syrah.

Nature of the soils: high stony terraces. Clay-limestone soil.

Average age of the vines : 60 years.

Vinification : the grapes are picked at the peak of their phenolic maturation, then stemmed and treaded. Fermentation is carried out at controlled temperature with mild extraction thanks to long maceration of the juice/skins, pumping-over and releases.

Maturing : 100% of the Syrah during 12 months in 225 liter French oak barrels (half of them being new barrels, the other half being one wine old barrels) and 10% of the Grenache during 12 months in 600 liter French oak barrels.

Residual sugar per litre : < 3 grams / liter.

Tasting notes : Brilliant colour with purplish hues. Intense nose with aromas of red fruits, wild garrigue fruit with smoky notes. Potent mouth feel, supple and dense with melted tannins, characterised by a pleasant aromatic persistence.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 80% Grenache, 20% Syrah.

Nature of the soils : vast alluvial terraces with stony red clay.

AAverage age of the vines : 60 years

Vinification : the grapes are hand-picked which entails low yields at an advanced stage of maturity. The grapes are destemmed, treaded and each varietal is processed separately. The alcoholic fermentation is temperaturecontrolled with daily punching down and pumping over to gently extract the full richness from the grapes. The vatting lasts four weeks.

Maturing : the Syrah has been matured for 12 months in 225 liter French oak barrels. 15% of the Grenache has been aged for 12 months in “demi-muids” of one wine (600 liter French oak barrels).

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Beautiful purple colour with violet hues. Colourful nose releasing aromas of Provence and pit fruits. Potent mouthfeel with a silky attack, developing into a mouthfeel featuring well-balanced tannins.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 70% Grenache Blanc, 15% Roussanne, 10% Clairette, 5% Bourboulenc.

Nature of the soils : sandy alluvium hills formed during the withdrawal of the rive Rhône.

Average age of the vines : 60 years.

Vinification : The juices are vinified and aged in barrels (50% new oak, 50% one wine oak) during 10 months. Few bâtonnages (stirrings) in the first weeks.

Maturing : The juices are vinified and aged in barrels (50% new oak, 50% one wine oak) during 10 months. Few bâtonnages (stirrings) in the first weeks.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Pale lemon yellow colour. Expressive and complex nose combining smoky notes with touches of flowers and honey suckle. Refreshing mouthfeel, quite ample with a superb mineral finish.

Ideal serving temperature : from 10°C to 12°C.

Varietals : 80% Grenache, 10% Syrah, 10% Mourvèdre.

Nature of the soils : quartzite pebbles rolled by the river Rhône.

Average age of the vines : 60 years.

Vinification : the grapes are hand-picked and placed in small crates then sorted. The vinification process involves frequent treading, pumping, release and long thermo-regulated fermentation to ensure optimal skin extraction. The vatting lasts approximately 30 days.

Maturing : 100% of Mourvèdre and Syrah are aged in barrels (50% new oak, 50% one wine oak), 10% of Grenache, the most concentrated, is aged in one new demi-muids during 12 months. Light filtering on non-spliced wine.

Residual sugar per litre : < 3 grams / liter.

Tasting notes : Deep garnet red colour. Complex nose with aromas of black raspberries, garrigue and sappy flower. Potent and elegant mouthfeel; well balanced with melted tannins developing are markable aromatic length.

Ideal serving temperature : from 16°C to 18°C.

Varietals : Syrah 100%.

Nature of the soils : thick layers of stony soil from different ice age eras combined with red clay.

Average age of the vines : 45 years.

Vinification : the grapes are hand-picked, fully stemmed and sorted. Optimal extraction is ensured by pump-over stirring. Vatting for an average of three weeks at controlled temperature

Maturing : the blend is matured for 12 months: 40% in concrete vats and 60% in French oak casks (225 litres). Light filtering on nonspliced wine.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Dark ruby red colour. Intense and complex bouquet with black fruits; reminiscent of black currant and spices. Mouthfeel offering a potent silky character and elegant tannic structure.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 100% Syrah.

Nature of the soils : granitic hillside vineyards with south-east orientation.

Average age of the vines : 40 years

Vinification : the grapes are handpicked at advanced maturity. Complete stemming. Slow fermentation in concrete vats. The long maceration serves to extract the tannins.

Maturing : the wines are matured in French oak casks, including 10% new casks

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Deep garnet red colour. The nose yields fragrances of cooked and very ripe dark fruits with smoky and mineral touches. Smoky pepper mouthfeel with dense tannins that deliver a pleasant long-lasting finish.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 95% Syrah, 5% Viognier.

Nature of the soils : metamorphic rock soil with mica-schist subsoil, sandy with many stones.

Average age of the vines : 60 years.

Vinification : the grapes are hand-picked, sorted and stemmed. Extraction of colour and phenolic material is accompanied by pump-over. The grapes are regularly treaded with long fermentation at controlled temperature never exceeding 30°C. Vatting is purposely long so as to ensure optimal extraction, respectful of the raw material.

Maturing : the blend is matured in 225 liter French oak barrels for 24 months. The wine is unfiltered and non-spliced.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Deep ruby red colour. Harmoniously complex bouquet, opening on floral and empyreumatic (roasted) notes. Concentrated mouthfeel with silky tannins; pleasantly balanced with aromas of violets, vanilla, and pepper.

Ideal serving temperature : from 16°C to 18°C.