Pim Pam Poom

100% Grenache

Crushed slate. Some plots are planted on palisades,
others are cup-shaped on the hillside.

From 250 to 400 meters

12 days of maceration. The juice is then pressed
and stored in stainless steel tanks for the time it
takes to ferment before being bottled in March.

From 5 to 6,000 bottles depending on the vintage

Three to six months in stainless steel vats to
complete malolactic fermentation.