The vineyard

. Braucol 70 % and Syrah 30 %
. Calcareous-clay soil, south facing aspect, 285m altitude
. Permanent natural weeding of the rows and working of the soil between the vine stock
. Multiple manual and mechanical operations throughtout the year in order to obtain a well-aired, healthy and ripe grape with a low yield of around 25 hectolitres per hectare

The cellar

. Manual grape harvesting according to the optimum ripeness of each different grape variety
. Destemming in order to turn only the grapes themselves to wine
. Fermentation of around 15 days with manual pigeage alternated with reassambly in order to encourage the extration of colour, tannin and flavours
. Maturing for 16 months in barrels
. Natural clarifying without fining agents
. Bottling without filtration
. Elevage without sulfur, very low level sulfiting before bottling