Winemaking
The Carignan is hand-picked at a yield of 37 hl/ha and whole-bunch pressed. Fermentation, initiated by wild yeasts, takes place in old concrete tanks built by the Jesuits, is carried out at a 22°C, with a skin contact period of 1 month before being vatted for 12-14, months prior fining and bottling.

Serving
With red meats, cold cuts, pasta and cheese. Serve chilled at 14-16°C.