Additional information
Winemaking process | Skin maceration for 6 hrs and pressing. Alcoholic fermentation from 13 to 15 °C. |
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Cru classé | Yes |
Grape varieties | Grenache – Cinsault – Tibouren – Syrah – Carignan |
Soil | Clayey sandstone |
Yield | 40 hectolitres/hectare |
Size | 150cl |
Alc/vol | 12,5% vol. |
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