The wines are all reds, made from the Côtes du Rhône’s three premier red grapes: Grenache, Syrah and Mourvèdre.  The aromas are reflective of the surrounding garrigue, with scents of thyme and bay laurel. The grapes are fermented in concrete vats, the traditional way, with 60% whole clusters included.  After 18 days, the wine is pressed off and returned to concrete tanks to rest for 12 months before bottling.