Grape Varieties: 65% callet, 20% manto negre and fogoneu, 15% syrah.
Pruning: Traditional gobelet method.
Production: Grapes are harvested by hand into small 10kg boxes. Manual grape selection before temperature-controlled fermentation at 28º in stainless-steel tanks of 7,000 and 10,000 litre capacities.
Maceration: Average of 17 days.
Malolactic: Stainless steel tanks.
Ageing: 12 months in barrels.
Barrel origin: 70% French oak and 30% American oak.
Barrel age: 35% are new barrels and 65 % are between 1 and 3 vintages old.
Alcohol Content: 13.5%