Varieties: Carignan Blanc
The grapes are harvested and destemmed by hand. It is pressed in stainless steel tanks and fermented with native yeast in contact with the skins for two weeks. Manual punchdowns are done once or twice a day another two weeks after fermentation is finished, still in contact with the skins, so 30 days of full skin contact. The wine is then transferred to 160-litre amphorae where it ages for 5 months.
The wine is unclarified, unfiltered and without added sulfur.