The grape varieties are a blend of 50% Grenache and 50% Syrah which flourish in a clay and limestone soil. The grapes are hand picked.
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 performed in a vat, over a period of 6 to 10 months. The assembling and bottling is done the following April.
Well balanced, this vintage exhales elegance and generosity enveloped in an aroma of blackcurrant.