It is a blend of old vines Cinsault (45%), Syrah (45%) and Cabernet Sauvignon (10%) from organically certified vineyards, harvested from late August onwards. The wines fermented in concrete vats
between 27 and 29 ° C, they were not fined or filtered and the sedimentation occurred naturally. Blending of the 3 varieties took place in March 2017, it rested in concrete vats again until being
bottled in the summer of 2017.