90% Grenache, 5% Cinsault, 5% Mourvèdre, grown with organic and biodynamic farming practicies. The vineyards sit on clay-loam soils strewn with galets roulés (rounded river stones), echoing Châteauneuf-du-Pape’s famous terroir. Hand harvested, whole cluster pressed, and fermented with native yeasts in stainless steel. Aged on the lees for six months with battonage. Pale pink with a silvery glint. Aromas of wild strawberry, blood orange, and Provençal herbs hover above a delicate mineral core. The palate is focused and tensile—juicy red fruit wrapped in a soft grip of saline and stone. Perfect with Niçoise salad, chilled langoustines, grilled peaches with burrata, or a wedge of young goat cheese on sourdough.