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Terroir: chalky clay marls. North west and south west exposure.
Grape varieties: Grenache noir, Carignan, Mourvèdre, Shiraz, Counoise, Cinsault, Vaccarèse, Terret noir.
Yields: 10 to 15 hl/ha.
Harvesting: manually into crates, sorted when picked and sorted again at sorting table.
Vinification: the full crop is crushed, natural fermentation in truncated wooden vats.
Ageing: in casks and demi-muids, concrete vats, between 24 and 36 months.
Bottling: unfined and unfiltered, 'fleur de liège' corks.
Ageing potential: 15 to 20 years.
Source: Winery website
