Soil in organic culture since 2008
Mourvèdre, Grenache, Carignan and Syrah. Totally stalked. long maceration.
Deep red, powerful and delicate woody nose, leather, tabacco and cacao aromas.
To be drunk at around 18°C. Good with small games, duck, red meats, sea-bream or red mullets.
Cinsault, Grenache et Mourvèdre depending on the vintage. Direct pressing of whole crushed grapes from September to mid-October. Fermentation ranging from 11 to 17 days in stainless steel. Malolactic fermentation. Bottled from January before maturing in air conditioned cellars.
Frank nad harmonious rosé with fruity nose.
To be drunk between 12 and 14°C. Good for aperitif , with grilled meats, Provençal specialities and fish in saulce.
Clairette pointue, Sauvignon Blanc and Bouboulenc. Direct pressing of whole crushed grapes from mid to the end of September Fermentation ranging from 12 to 19 days in stainless steel. Bottled from April before maturing in air conditioned cellars.
Pale yellow with delicate nose, discreet, with flavors of fresh fruits and small flowers.
To be drunk between 12 and 14°C. Good with grilled rock fish, shellfish and goat's cheese.
blending of the different terroirs of the Domaines Bunan.
Is Triassic stony-clay and marine Crétacé superiour ( Mesozoic secondary)