 Terroir: |
| |
Calcareous red clay slopes and stony villafranchian soils. |
| Vineyard management: |
| |
Pruning by Cordon de Royat method, grapes selected from vine parcels over 10 years old.
Mechanical harvesting. Grapes tested for degree and taste; these decide the start of the harvest
. |
| Grape varieties: |
| |
Syrah - Grenache - Mourvèdre - Carignan. |
| Vinification: |
| |
Temperature-controlled fermentation in 300 hl concrete vats. Lengthy maceration; wine tasted regularly to decide when to rack. |
| Packaging: |
| |
75cl Bordelaise Tradition bottles
Cardboard cases of 6 bottles, packed horizontally
. |
