Vinifications are separate, with a vat of Merlot, a blended vat of Grenache & Cinsault harvested slightly under-ripe for crispness, and a vat of Grenache & Syrah. Vatting is short, with a week without crushing the grapes to give a slight carbonic maceration effect, followed by fermentation at between 18 and 20 degrees of alcohol, cool enough for the reds to retain as much fresh fruit as possible. Minimal extraction of tannins, with just a few pump-overs, to maintain maximum suppleness and crunch.
