Vineyards: free-standing head-trained 80-year old vines. Dryland farming irrigation. Organic vinegrowing practices. Soil: Slate and Quartz. Orientation: North. Area: 1,2 ha. Altitude: 600 masl.
Fermented in amphoraes of clay. Winemaking details: 100% whole clusters crushed by foot (pigeage à pied). Fermentation in 800 kilo (1.750 pound) clay amphoras. Gentle maceration processes, with no punching down or pumping over. Native yeasts are used. Maceration in contact with the skins and pulp for 5 months.
Aged for 8 months in used French barrels.