The Carignan, planted in 1950, makes up the majority of the blend along with some Grenache and Syrah, which are fully destemmed.

Bruno’s use of partial carbonic allows for the expression of generous, juicy fruit and vivid florals that cascade over the palate with abandon, not unlike the best Beaujolais but in a darker, riper register that reflects the sun-kissed Mediterranean landscape of Corbières. The accents of herbal garrigue and vineyard stones offer just enough earthy terroir to counterbalance the chewy black fruit and mouth-coating wild brambleberry, making this bargain red — a testament to Yves's creative spirit nearly fifty years ago — the right bottle to uncork at any which moment.Like many great vignerons, Bruno believes that “great wines are made in the vineyard” and less in the cellars. 

He farms the land sustainably and keeps treatments to a minimum. Silica, clay, and limestone dominate the subsoil of Fontsainte’s vineyards. Once in the cellar, 60% of the wine ages 8-12 months in French oak barrels, the remainder in cement tank.

Harvesting Method: Hand harvested
Soils: Silica, clay, limestone (gravelly with large galets, or rounded stones)
Fermentation: Fermentation takes place in temperature-controlled vats for 14 days 
Maturation: Wine rests for 6 months before being racked into barrel then Wine is aged for 6 months in French oak barrels