Hand-harvested, vinified by grape variety. Maceration of 23 to 26 days using whole clusters and sorted grapes with gentle extraction. Partial ageing for 10 months in French oak demi-muids.

Brown schist terroirs on the upper part of the estate, including three old-vine parcels among the highest in the appellation, on schist and gneiss soils (380m). Mediterranean climate tempered by the coolness of Pic de la Coquillade (650m).