| Soil composition |
Sandy soil composed of round stones. |
| Harvest |
By hand. Harvest began on the 28th of August for the Syrah and the 7th of September for the Grenache. Grapes were sorted in the vineyard and then in the cellar. |
| Vinification |
Grapes are fully destemmed with separate fermentation in wooden vats for the Syrah and concrete vats for the Grenache, with wild yeasts. Pumping, manual punching-down and delestage are carried out throughout the entire maceration of the grapes, which lasts 32 days. |
| Ageing |
90% in 600-litre demi-muids from 2 to 9 wines, and 10% in 500-litre terracotta amphorae for 14 months. |