All bunches are de-stemmed, except in the case of those which are fermented through carbonic maceration. The winemaking techniques used aims at achieving an optimal extraction of flavours and tannins (total or partial carbonic maceration, cold pre-ferment maceration). The reds are fermented at a controlled temperature in a sealed tank, being racked and pumped every day to submerge the cap, allowing the extraction of the polyphenols and aromas. After the fermentation stage the wines are macerated by daily plunging/rack and pumping in order to achieve optimal extraction. A section of the reds are then aged in oak barrels (600L demi-muits, French oak, average toast) for 10 to 14 months. A light filtering is done prior to bottling.

Red Rimauresq 2005

Red 'R' Rimauresq 2004

The harvest commences on the 29th August and ends on the 28th of September. All the 'vieilles Vignes' are hand picked (and grapes selected) for the Red 'R' Rimauresq.

The fruit is harvested during the early morning to benefit from the low night temperatures. The bunches are then crushed and de-stemmed and undergo cold maceration on their skins for several hours. The grapes are then pressed and the free run juice separated. Subsequently, it undergoes a period of cold stabilization prior to fermentation at a low temperature for two to three weeks. After fermentation the wines are left on their lees with regular 'batonnage', improving the aromas. The wines do not undergo malolactic fermentation so as to preserve their acidity. Finally, the wines are filtered prior to bottling. Neither wines are matured in oak.

Rosé

Grape Varieties: Cinsault (45%), Tibouren (25%), Syrah(5%) and Grenache (25%)

Tasting notes: An aromatic and light blend with good acidity.

Cellaring: Up to three years.

White

Grape Varieties: Rolle (Vermentino) 90% and Ugni Blanc 10%

Tasting Notes:A crisp wine, balancing alcohol with acidity.

Vinification: The harvest begins on the 4th September and lasts for six weeks. A combination of mechanical and manual harvesting is carried out. The grapes are left to macerate on their skins for several hours prior to fermentation at a low temperature. The wine is left on its lees for three weeks with regular 'batonnage'. It then undergoes a period of cold stabilization prior to filtering.

Cellaring:Up to three years