5500 vines/hectare. 40 hectoliters produced per hectare. Organic vineyard practices with hand harvest. The winery is currently undergoing the 3 year process of becoming certified Agriculture Biologique.
Vineyards sit on a hill of gravel from the Tarn River.
Yeast is added to begin fermentation, and then the grapes receive a 2 month maceration, with pigeage during the first 2 weeks. 2100 cases produced.
Aging for 1 year in barrel and 6 months in bottle.