Vines have been planted at Salettes since the Roman times. The vineyard is 89 acres/36 hectares in size. The elevation is 60 - 200 meters with mainly southern exposure. The soil is dry and made up of clay and limestone.
70% destemmed, 30% full clusters. Fermentation with indigenous yeast in concrete temperature controlled vats for 3-4 weeks. Once fermentation is complete, the wine will be devatted and pressed. Some of the pressed wines will be reincorporated in the free-run wine depending on taste. 100% malolactic fermentation in old oak foudres. No filtration; natural fining by decantation during aging in foudres.
Deep red garnet color. The aroma is of dark berries: blackcurrant and blackberries. The palate is very straight forward, with the dark berries supported by notes of spice lingering on a fresh and long finish with menthol and white pepper.