A blend from vines averaging over 30 years old on clay-limestone soils in Minervois. The Cinsault is direct-press, the Syrah and Grenache saignée, fermented in concrete tanks and aged on the lees for 3 months with bâtonnage and without malolactic fermentation. Light salmon-pink color and light body, with a gently spicy, soft-red-fruit character and a lively finish.