The blend of this cuvée is mainly composed of Grenache, Cinsault and Rolle (Vermentino) drop juice, macerated on the skins for 6 hours. The harvest is mainly done at night, in order to maintain the aromatic potential of the wine.

The nose blends red fruits with stone fruits, with a hint of citrus. It develops apricot, floral and minerality notes. The wine is supple, fleshy but still dry from the aperitif to the cheese, with tapas, or to pair grilled fish or white meat, pizzas and Asian food.