The wine is made from grapes from their own vineyards, grown with reduced pesticides (45% of the region's recommended pest control calendar). Fermented with wild yeast, fermented in stainless steel tanks, aged in old barrels, unclarified and unfiltered. Small amounts of antioxidants are used.
Harvested in mid-October. After wild yeast fermentation is complete, the wine is aged for 9 months in old barrels. A small amount of antioxidants is added before bottling.
Thorough selection is used to ensure that only high-quality grapes are harvested, and the proportion of Mourvedre has been increased, resulting in a wine that has a slightly darker color typical of Rhone varieties, as well as a rich flavor with a spicy taste and aroma of black fruits.
