Prestige

Stemming from vines more than 30 years old, growing on hillsides with low yields (≃30hl/ha), they are harvested late in order to obtain more concentrated flavours of grapes.
The white wines are produced mainly from the Viognier grape variety, which is pressed after a short maceration with skins and then goes through the process of de-sedimentation and vinification in the temperature-controlled cellar at a temperature of 14°C.
The rosé wines stem from 60% of Syrah which is directly pressed and 40% of Grenache, the juice of which is extracted with a free-run technique in order to obtain a more structured rosé with an elegant bouquet and a powerful palate.
The process of vinification of red wines starts by traditional long fermentation lasting from 10 to 15 days, with pumping over and punching down at regular intervals at the beginning of fermentation. After fermentation, the maturing takes place partly in 600-litre barrels and in a concrete vat.