60% Grenache, 40% Syrah. Manual harvest with strict selection in both vineyard and on sorting table before crush. Average 33 hectoliters/hectare for all domaine wines.
Limestone base of the Dentelles de Montmirail mountain range with Cretaceous marl top soil (soft, loose earth consisting of calcium carbonate and clay).
Total destemming. All fermentation takes place in temp-controlled stainless steel tanks. A Burgundian pneumatic system of daily pigéage is employed for the normal two-week cuvaison. Wines are not fined and only bottom portion of each tank undergoes light filtration.
Wines are moved by gravity to cement tanks for ageing, though élevage for a portion of the Syrah takes place in a combination of new and one-year-old barrels.