This vintage is primarily from a parcel of Syrah planted in a deep and cool soil of clay and limestone. The grapes are totally destemed and partially crushed.
The pre fermenting maceration is practised in the cold for 48 hours before starting the fermentation that is controlled between 22° and 26°. It is accompanied daily by a slight pumping over. The maturing or ageing of the wine is in a vat.
The result is a peppery nose with silken and supple notes of red fruits.