TerroirThe vines are over 40 years old and are situated on stony, ochre-coloured clay-limestone soils with low yields.
VendangeThe grapes are harvested mechanically, which allows for excellent ripeness of the crop.
VinificationThe grapes are completely destemmed. Vatting lasts about 30 to 40 days, which allows for a nice roundness. Regular pumping over and delestage are used to extract more colour and aroma.
ÉlevageMatured in concrete vats with regular racking to clarify the wine, which will allow it to be almost unfiltered.