Vigneron Davide Caër in Hérault provided the fruit for this spritely cuvée; it comes together as a blend of 50% Cinsault, 35% Grenache Noir, and 15% Grenache Blanc. Unsurprisingly winemakers Stéphane Planche and Charles Dagand elected for a trampette-style vinification here, directly pressing the cinsault and adding the remaining Grenache Noir and Blanc into the juice as whole bunches. The mixture macerates for 10 days before pressing off, producing a wine of brightly toned red and pink fruit charm with an energetic, lifted acidity.
