PRODUCTION AREA
This cuvée represents approximately 1 hectare selected from the oldest vines on the estate, mostly centenarian.
GRAPE VARIETIES
This is a blend of the 13 original grape varieties from the specifications when Gigondas was elevated to Cru status. It primarily includes Grenache, Syrah, Mourvèdre and Clairette.
GEOLOGY
Sandy soil on blue clay, with west-facing slopes.
VINIFICATION
Exclusively from hand-harvested grapes, sorting is done in the vineyard and at the winery. The harvest is 100% destemmed, and fermentation is carried out with strict temperature control between 25 and 30°C. Traditional maceration with daily pump-overs and sometimes punching down at the end of alcoholic fermentation. The cuvée is made only from free-run juice (first juice).
AGING
The grape varieties are blended after malolactic fermentation, then aged in concrete tanks for a minimum of 10 months before bottling. Further aging in bottles before commercialization.
TASTING NOTES
