Piaugier Gigondas the harvest is exclusively done by hand and usually takes place at the end of September to the beginning of October. Once they entered the cellared , the grapes destemmed and then transferred into concrete vats where they will macerate for a period of 21 days. After the pressing, the wine will be transferred into the large oak barrels for 18 months of maturation. The maturation in a large oak barrels of 30 hectolitres gives this wine a round texture all combined with a beautiful mouth filling presence and integrated tannins. The wine is full-bodied and high impact in flavor, it’s a juicy, lusciously concentrated blend of Grenache, Mourvedre and Syrah.