Sylvain picks all of the grapes at "ros� ripeness," aiming for balancing acidity and brightness rather than sun-drenched ripeness. It's composed of 50% Grenache, 30% Cinsault, and 10% each Carignan and Syrah, from vines between 25 and 60 years of age. All of the grapes are pressed directly, and the majority undergo no maceration, with a portion of Grenache and Cinsault spending six or so hours on their skins after the pressing. Everything is done in cement, and the wine ferments naturally. This is a non-flashy ros� of great mineral character, showing its soil influence clearly, and offering subtle red fruits and vigorous acidity on the palate.