Blend of 4 grape varieties: Cinsault (50%), Grenache Noir (20%), Pinot Noir (15%) and Gamay (15%).

On the wine side: the first 2 macerated in whole bunches. The Pinot Noir macerated for about ten days in a direct press of Gamay.

The whole finally blended together makes a beautifully flattering, fluid and beautifully fresh wine.