Clayey-calcareous soil dotted with shale rubble and siliceous boulders. 50% Syrah, 40% Grenache, 10% Mourvèdre.

Harvest very early in the morning to limit deterioration. Vatting and fermentation at 25°C. 1 to 2 pump-overs per day, uncovered after 10 days, separation of the presses to eliminate any bacteriological risk. Relocation to a full tank for malolactic fermentation. Aged for 3 months in tanks before filtering and packaging at the end of winter. No added sulfites.