The vineyards, selected from low yielding vines, come from the areas of Carcassonne and the Minervois, in association with Celliers Jean d'Alibert
The three varieties were vinified separately . All went through a period of cold saok. Fermentation on skins lasted 2 weeks prior to pressing. There was very limited use of press wine.
The blend of grape varieties gives spicy blackberryish flavours, dark plum, black cherry dark fruit and a hint of pepper. There is also a distinctive mineral, perfumed note that comes from the Mourvedre.