Appellation: Cotes de Provence 
 
Terroir: Clay and limestone, red sandy-clay, reddish-brown loamy-clay soil.
 
Grapes: 50% Grenache, 40% Cinsault, 10% Syrah
 
Farming: Organic certified
 
About the wine: Half of the vines were planted in the 1960's and 1970's. Low yield at around 40 hl per hectare. Hand harvest. Vinification of each grapes separately. Pellicular maceration for the 3 grapes. Cold settling. Natural yeast fermentation, temperature controlled.
 
When to drink: Drink now or in the next 3-4 years.
 
Service: 10 to 12 degrees C.
 
Food match: Tapenade, ratatouille or poultry