From 40+-year-old, biodynamically farmed grapes, the Cuvée ferments on native yeast for two to three weeks in stainless steel before moving to 2000 and 5000 litre oak foudres for malolactic conversion, then rests in the foudres for 18 to 20 months.

75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan