GRAPE VARIETY Grenache (80%), Syrah (15%), Cinsault (5%). SOIL Vineyards situated on the left bank of the Rhône. Alluvial and gravelly soil. VINIFICATION Grapes are destemmed. Maceration for about three weeks. Extraction made by pumping over and punching down. MATURING In vats. TASTING Colour : garnet colour with ruby reflects. Nose : very ripe red fruit. Palate : nicely structured with firm and meaty tannins. Aromas of small ripe fruit and spices.