Vineyard situated on Valreas, on a terroir mainly composed of stones with clay and limestone. High vines are on a soils little bit sandy. The grapes are checked and harvested by hand.
A part is de-stemmed. Traditional vinification with control of temperature. Fermentation during 10 days, with an automatic trading each 6 hours in stainless-stell vats. Maturing during 1 year in concrete vats.