High levels of selection from 5 separate parcels on heavy clay and limestone, bordering the etangs near Peyriac-de-Mer and Bages. Mourvèdre 65%, Carignan 30%, Grenache 5%. Fermentation with indigenous yeast, with 40% in 500L coarse-grained new French oak and the rest in stainless steel. Significant aerations are made for these typically reductive varieties. Basket pressed after 21 days on skin, with completion of fermentations and then elevage in equal parts 1st, 2nd and 3-4 year old barrels, on fine lees for 20 months. Bottled without fining or filtration. An intense muscular wine, which is defined by late ripening Mediterranean varieties in this coastal location.
