Cultivated in the traditional way, our vineyard thrives on limestone and clay soils along the maritime border, with terraced plots averaging 150 feet above sea level. The valley’s cold air currents create pronounced diurnal temperature variation, enhancing freshness and aromatic complexity.

Grapes are carefully selected and placed on racks to wither for over three months. After light pressing and destemming, they undergo a 15–18 day cold maceration at 1–2°C to intensify primary aromas. As temperatures rise, fermentation begins and continues at 13–15°C. The wine is then aged in French oak barrels for approximately 18 months.

🍽️ Roasted butternut squash with caramelised shallots and toasted hazelnuts | Mechoui: slow-roasted lamb shoulder seasoned with cumin, coriander and harissa | Char Siew: Roasted pork glazed with honey and five spice

🍇 Carignan & Syrah 
🍷 14.%