100% Grenache Gris
Soil: Clay and Limestone on a salt lagoon bed
The vines (10-25 years) are mechanically harvested at night to avoid oxidation and
excessive temperatures.
The wine is vinified in steel tank and is bottled shortly after fermentation is
completed.
The salt water lagoon that the vineyard sit atop is known as the Etang de
Marseillette. This lagoon was formed 2.5 million years ago when the sea receded
into the Mediterranean, leaving these pools behind. To manage the salinity in the
soil, the vineyard needs to be flooded twice a year. Once the beginning of Winter,
and again in the Spring. Through this and a system of tunnel created to drain salt
from the soils, this land is made viable for grape growing.
These activities also allow the vines here to be own-rooted! The flooding of the
vineyards coincides with the reproductive cycles of the Phylloxera aphid, never
allow the scourge to take hold.