Vinification : Low yields from old vines planted in 1964-1965 (25hl/ha). Careful plot selection. Extended cold pre-fermentation maceration, with gentle extraction by punch-down at the start of fermentation. Slow infusion, followed by light filtration at bottling.
Ageing : The Grenache is aged in demi-muids, while the Syrah matures for 16 months in 228liters Burgundy barrels. 12 months in concrete tank. 600 botlles, and 150 Magnum.