High density planting - 7500 vines/hectare. 25 hectoliters produced from one hectare. Occasional green harvest to maintain vine health. Organic farming practices and hand harvest. The winery is currently undergoing the 3 year process of becoming certified Agriculture Biologique.
Half of the harvested grapes come from gravelly hills alongside the Tarn River, and half are from limestone hills that sit at 200m elevation.
Yeast is added to begin fermentation, and then the grapes receive a 2 month maceration, with pigeage during the first 2 weeks. 500 cases produced.
The wine ages for 1 year in barrel and 6 months in bottle prior to release.