With the lowest annual yield in France of only 36 hecto-litres per hectare, the association of noble varietals such as Grenache Noir, Syrah and Mourvèdre helps produce a very delicate palette of Gigondas wines.

This subtle blend, unique to each winemaker is then vinified. The different varietals are vinified together or separately, and are either entirely destemmed or only partially. The maceration period lasts from 2 to 4 weeks depending on the vintage or winemaker’s personal choice.