We co-ferment different grape varieties. Physical extractions using devatting and pumping over techniques at the beginning of fermentation give way to the traditional Rhone Valley method, which consists of submerging the pomace cap at the end of fermentation. This final extraction, conducted at 28°C, is comparable to an infusion. While respecting and preserving the aromas and flavors of stewed red fruit, it allows the wine to acquire velvety tannins and roundness. It also guarantees good length on the palate. The cuvee is aged for 6 months in tank.