Grape variety and vinification "le savoir-faire" The vineyard covering 64 acres profuces five different varieties of vine, principally : • Syrah (small grapes) : 11,42 hec. 40 %, • Grenache noir : 9,75 hec. 35 % • Cinsault : 1,60 hec. 5 % • Vermentino : 3,00 hec. 10% • Cabernet sauvignon : 2,46 hec. 10% For the past twenty five years or so our vines are dressed in twin "de royat" rows, elevation to protect them from the violence of the Mistral wind, and afford maximum exposure to the sun. The earth is tilled and turned in traditional fashion three to four times a year : organic manure , reasoned treatments to minimize pesticides of chemical origin Manuring after harvesting consists exclusively of organic matter, with no artificial fertilizers. To ensure regular protection against mildew and "oïdium" we use only top quality environment-friendly products. HAVERESTING : the elevation of our vines favors use of our BRAUD 2420 harvester which is, with its oscillating harvesting head, respectful of both vine and harvest. It allows us to intervene at will, and at hours when the air is at its freshest, even in the cool of nights… a necessary prerequisite for quality wines. VINIFICATION : on arrival at the vinification cellar, the harvest is sorted and moved to the maceration vats. Each variety originating in particular locations of the vineyard is vinified separately. After 4 to 5 hours maceration at low temperature (12°C) grapes for white wines are pressed in a pneumatic (membrane) BUCHER press. Before pressing, grapes for rosé wines undergo between 3 and 6 hours of pellicular maceration in the vats, likewise at low temperature. The vatted must is then racked for 24 hours, then once again before from 8 to 15 hours fermentation. In order to retain its orginal aroma, fermentation temperatures are maintained at a controlled level of approximately 16°. Red wines follow classic procedure, fermentation lasting between 12 and 14 hours, accompanied by daily fortification.