40% Grenache, 20% Cinsault, 20% Syrah and 20% Mourvèdre.
The Grenache and Cinsault juice is obtained by “bleeding” the vat just after it has been filled while the Syrah and Mourvèdre are pressed directly, giving more complexity to the flavours. Cinsault brings elegance and finesse, Grenache brings roundness and balance, while Syrah and Mourvèdre provide a broad range of floral and fruit flavours. Light and fresh, with zingy acidity.