Terroir: Clay limestone and rolled pebbles
Grape Varietal: 65% Grenache, 35% Syrah
Yield: 35 hl/ha
Vinification: Traditional vinification in thermo-regulated vats with total destembling, alcoholic fermentation at 25°, daily winding and 15-day vatting.
Maturation: 12 to 18 months for 2/3 in oak barrels and 1/3 in oak barrels (second pass)