Description
Vines are grown on 30ha parcels of schistous in Espira-de-l’Agly and clay-limestone soils in Vingrau. The vineyard focuses on biodiversity and low-intervention viticulture, with manual harvests and respect for the land.
Fermentation is done via carbonic maceration, either in concrete vats or sealed tanks, for vibrant, aromatic purity. It matures on the lees for around 8 months, allowing gentle tannin round-off while preserving freshness.
