GRAPE VARIETIES : 85% Grenache - 10% Syrah - 5%
Cinsault
VINEYARD : 1,5 hectares (3,7 acres)
SOIL : Mixture formation and Miocene/Helvetian alluvial
Villafranchian terrasses, modern post-wurviennes
alluvium – Mainly yellow sand mixed with clay and
limestone, North facing terrasses.
AVERAGE AGE : more 100 years
YIELD : 14 hectoliters per hectare (per 2,5 acres)
WINE GROWING : As it should, addition of natural compost –
Superficial tilling (scrapping and hoeing), spay based on
copper and sulfur with addition of teas. Biodynamic
agriculture – certified Demeter ©
WINE MAKING PROCESS : Harvest entirely done by hand – First selection in the vineyard and second selection in the cellar – Entirely destemmed – Natural yeast only – No adding sulfites – Vatting 20 days in wooden vat with temperature controled – Soft extraction in order to respect the grapes.