Additional information
| Winemaking process | Night-time mechanical harvesting. Skin maceration for 6 hrs and pressing. Alcoholic fermentation from 13 to 15°C. |
|---|---|
| Cru classé | Yes |
| Grape varieties | Tibouren – Cinsault – Grenache |
| Ground | Clay-gravel soils |
| Yield | 40 hectoliters/hectare |
| Size | 75cl |
| Alc/Vol | 12.5% |
| Price per liter |

















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