The grapes are selected from a specific parcel of 35 year old vines planted in a clay and limestone soil, where the blend is composed of 95% Syrah and 5% Grenache.
Hand picked, destemed and crushed the yeasting is mostly naturally produced. The fermentation lasts for three weeks with a daily punching of the cap, and when the devatting begins only the press juice will be privileged.
This vintage is barrelled in oak vats for a year to mature. No filtering is needed. The result is a fine and fluid wine enriched and blossoming with flavours of black olives and garrigue.