2024 Cyril & Elliot 'Blouge', Vin de France Vinos Pijoan We take fresh artichokes from

We take fresh artichokes from the Central Valley in California and macerate them for 10 days alongside warm spices like cinnamon

and then raised partly in 225 liter French oak barrels and partly in steel vat for 12 months

It is said that there was once a stone hut with a water basin fed by the source

Vegan: Yes

2024 Cyril & Elliot 'Blouge', Vin de France Vinos Pijoan We take fresh artichokes fromI discovered Blouge not that long ago really, through some cuves from Matassa I drank at Cave Septime this whole blending process was quite fascinating to me. Cyril and I discussed the project pretty early on, we first got to work on a ros base, out of my favorite grape there, Cinsault. And once that was done, we wanted more deptha little more color, something more Tavel like, more vinous. We started incorporating another component, still Cinsault,