Made from the estate’s oldest Syrah vines grown on clay-limestone scree. Cordon de Royat training is used in the vineyard.
Harvested by hand with yields of 30 hl/ha
Traditional winemaking, 30 days’ soaking and manual punching of the cap followed by 2 years’ ageing in casks with a maximum 25% of new oak. Low yields and single vineyard fermentations are the key to this wine whose defining features are extraction and finesse.
Organic wine

Cellaring potential: 5 to 10 years