Terroir: Pebbly red clay
Varietals: 60% Grenache, 40% Syrah; Old vines of more than 50 years old
Yield: 30 hl/ha
Vinification: Traditional vinification in thermo-regulated vats with partial destembling (30%), alcoholic fermentation at 25°, daily pump-over and 18-day vatting
Maturation: 12 to 18 months for 2/3 in oak barrel and 1/3 in oak barrel (second pass)
