La Migoua is made up of heterogeneous clay that varies in color between red, ochre, and blue. At 270 meters, it sits at the highest altitude of all the vineyards. The parcel’s complex sedimentation is largely due to the subduction of a tectonic plate which has surfaced the oldest rock outcroppings in the whole of the appellation. Surrounded by garrigue and pine forest, the grapes translate to earthy, gamey wines. La Migoua has the smallest amount of Mourvèdre in the blend, with the highest percentage of Grenache of the three cuvées.

Composition: 50% Mourvèdre, 20% Grenache, 26% Cinsault, 4% Syrah. 40 + year old vines planted in clay and limestone.
Winemaking: After de-stemming, grapes are fermented with natural yeast and vinified for 2 to 3 weeks in stainless steel. After maceration is finished and must is pressed, the wine is moved to oak foudres for malolactic fermentation.
Aging: Aged in oak foudres (25 to 50 hl) for 18 to 20 months