50% Grenache/30% Cinsault/20% Clairette. Some of the fruit is sourced but all is certified-organic, like the estate vines. Harvest is by hand. The bunches are partly de-stemmed and co-fermented with native yeasts in open-top concrete tanks with a short maceration (around 5 days)and no sulfur. Aged in concrete tank on its fine lees for around 12 months and bottled without fining or filtration and with a small amount of sulfur. Also available in 1.5L bagnum.