The trellised old vines are rooted in Baixas, north-west of Perpignan and sit at an altitude of 50m, on the red earth (clay and limestone) terraces alongside the Têt river. The bulk of the grapes are hand-picked and transferred to cellars where whole bunch carbonic maceration takes place. This type of maceration is well suited to Carignan Noir to deliver full fruit flavours but with a well balanced structure. A percentage of the Carignan Noir is fermented using traditional maceration for 10 days. Pressed very gently, it is the first pressed wine that is used. Once the malolactic fermentation is completed, the wine is blended in January, before being fined and stabilised prior to spring bottling. No oak ageing.

“Expressive, aromatic and rounded. Ripe black fruits combine with red fruit and a touch of savoury smokiness through to the finish.” Emmanuel Cazes / Winemaker